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Picadillo Empanadas
Prep 30min
Total50min
Ingredients14
Servings10
Ingredients
2tablespoons vegetable oil
1/2cup finely chopped onion
2cloves garlic, finely chopped
2/3cup diced (1/8 inch) carrots
1cup diced (1/8 inch) peeled red potatoes
1/2lb lean (at least 80%) ground beef
1/2cup Muir Glen™ organic tomato sauce
1/2teaspoon chicken bouillon granules
2tablespoons slivered almonds
2tablespoons chopped pitted green olives, drained
Raisins, if desired
1box Pillsbury™ refrigerated pie crust, softened as directed on box
Sliced grape tomatoes, if desired
Fresh Italian (flat-leaf) parsley sprigs, if desired
Directions
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1
Heat oven to 350°F. 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 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2
Stir in tomato sauce and bouillon granules. Cook 2 to 4 minutes or until potatoes are tender and mixture thickens. Stir in almonds, olives and raisins. Remove from heat; set aside to cool slightly.
3
Meanwhile, on lightly floured surface, roll pie crusts into two 14-inch rounds. Using 4 1/2-inch round cutter, cut 10 rounds. Spoon 1 rounded tablespoon filling onto half of each round. Moisten edge of each with water. Fold in half; press edge with fork to seal. Place 2 inches apart on ungreased cookie sheet. Prick top of each once with fork to vent steam.
4
Bake about 20 minutes or until light golden brown. Garnish with grape tomatoes and parsley. Store remaining empanadas loosely covered in refrigerator.
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The picadillo filling may be made up to two days ahead and kept covered in the refrigerator.
Serve the empanadas with your favorite salsa.
Serve any remaining picadillo filling with rice and/or beans.
If desired, brush empanadas with an egg wash before baking. To make the egg wash, beat 1 egg and 1 tablespoon water until well blended.
For deep-fried empanadas: In deep-fat fryer or heavy 3-quart saucepan, heat 3 inches vegetable oil to 375°F. Fry 2 to 3 empanadas at a time 4 to 7 minutes, turning once, until light golden brown. Drain on paper towels.
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