Picadillo Pockets

Photo by Susan M.
Adapted from foodnetwork.com

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    teaspoons vegetable oil, plus more for brushing

  • 1

    shallot, finely chopped

  • 1

    clove garlic, minced

  • Pinch of ground cinnamon

  • 1/2

    pound ground beef

  • Kosher salt and freshly ground pepper

  • 1

    tablespoon tomato paste

  • 3

    tablespoons chopped tomato

  • 3

    tablespoons golden raisins

  • 3

    large pimiento-stuffed olives, finely chopped

  • All-purpose flour, for dusting

  • 1

    11 -ounce tube refrigerated French bread dough

  • 1

    large egg

Directions

Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute. Add the beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes. Season with salt and pepper. Let the mixture cool completely. Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions. Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

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