Picadillo Empanadas

Picadillo Empanadas
Picadillo Empanadas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons vegetable oil

  • 1/2

    cup finely chopped onion

  • 2

    cloves garlic, finely chopped

  • 2/3

    cup 1/8-inch cubes carrots

  • 1

    cup peeled 1/8-inch cubes red potatoes

  • 1/2

    lb ground beef

  • 1/2

    cup tomato sauce

  • 1/2

    teaspoon chicken bouillon granules

  • 2

    tablespoons slivered almonds

  • 2

    tablespoons pitted chopped green olives, drained

  • Raisins, if desired

  • 1

    box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Directions

Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 minutes. Stir in carrots and potatoes. Cook 4 minutes. Stir in beef. Cook until beef is brown; drain. Stir in sauce and bouillon granules. Cook until potatoes are tender and mixture thickens. Stir in almonds, green olives and raisins. Remove from heat; cool slightly. On lightly floured surface, roll pie crusts into two 14-inch circles. Using 4 1/2-inch round cutter, cut 10 circles. Spoon 1 rounded tablespoonful filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with fork to seal. On ungreased cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam. Bake about 20 minutes or until light golden brown. Store leftovers loosely covered in refrigerator.

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