Picadillo Empanadas

By rogerb167

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

Preparation

Step 1

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.