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Picadillo Empanadas

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  • Prep 30 min
  • Total 50 min
  • Servings 10
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Enjoy flavour-packed beef and veggie turnovers, Mexican style.
Created Jan 26, 2015
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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

  •  
    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
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