Beef Picadillo Empanadas

By jakbdiva

668 cal; 41g fat; 21g protein; 5g carb.

Ingredients

• 2 tbsp olive oil
• 1/2 cup diced onion
• 1 1/2 tsp chopped garlic
• 1 tsp ground cumin
• 1 cup tomato sauce
• 1/4 cup each chopped pimento-stuffed olives and raisins
• 1 cup shredded cooked beef brisket
• 3 tbsp slivered almonds, toasted
• 1/2 cup shredded pepper Jack cheese
• 1 (14 oz) pkg reduced fat refrigerated pie crusts, brought
• to room temperature
• 1 large egg, beaten

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

1. Heat oven to 375˚F. Line a baking sheet with parchment
paper.

2. Heat oil in a large skillet over medium heat. Add onion,
garlic and cumin; cook 3 minutes. Stir in tomato sauce,
olives, and raisins adn simmer for 3 minutes. Transfer
to a bowl. Stir in beef and almonds. Let filling cool
slightly, then stir in cheese.

3. On a lightly floured surface, roll pie crusts into two
13-inch circles. Cut circles into quarters; trim each
quarter into a rough 5 1/2-inch circle.

4. Spon a generous 1/4 cup of filling onto half of each
pastry circle. Fold pastry over filling to enclose; crimp
edges to seal. Place empanadas on prepared baking
sheet; brush with egg and make a small slit on top of
each.

5. Bake 30 minutes. Side ideas; avocado-radish salad
and salsa.