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Picadillo Pockets


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Picadillo Pockets 1 Picture


  • 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


Servings 4
Preparation time 20mins
Adapted from


Step 1

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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