Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

FR
MENU
  • Save
    55
  • Print
    1
  • Twitter
    0
  • Pinterest
    0
  • Facebook
    0
  • Email
    0
  • More
  • Email
    0

Picadillo Empanadas

picadillo empanadas Snack Mexican
Picadillo Empanadas
  • Prep 30 min
  • Total 50 min
  • Servings 10
  • Pinterest
    0
  • Print
    1
  • Save
    55
  • Email
    0

Enjoy flavour-packed beef and veggie turnovers, Mexican style. ...MORE + LESS -

Ingredients

2 tbsp (25 mL) vegetable oil
1/2 cup (125 mL) finely chopped onion
2 cloves garlic, finely chopped
2/3 cup (150 mL) diced carrots
1 cup (250 mL) peeled diced red potatoes
1/2 lb (250 g) ground beef
1/2 cup (125 mL) tomato sauce
1/2 tsp (2 mL) chicken bouillon granules
2 tbsp (25 mL) slivered almonds
2 tbsp (25 mL) pitted chopped green olives, drained
Raisins, if desired
1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box

Steps

Hide Images
  • 1
    Heat oven to 350ºF. 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.
  • 2
    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 baking sheet, place 2 inches apart. Poke top of each once with fork to vent steam.
  • 3
    Bake about 20 minutes or until light golden brown. Store leftovers loosely covered in refrigerator.
 

Nutrition Information

No nutrition information available for this recipe

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment