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