Picadillo Empanadas

Name: Picadillo Empanadas
Prep time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 2 tablespoons vegetable oil; 1/2 cup finely chopped onion; 2 cloves garlic, finely chopped; 2/3 cup diced (1/8 inch) carrots; 1 cup diced (1/8 inch) peeled red potatoes; 1/2 lb lean (at least 80%) ground beef; 1/2 cup Muir Glen™ organic tomato sauce; 1/2 teaspoon chicken bouillon granules; 2 tablespoons slivered almonds; 2 tablespoons chopped pitted green olives, drained; Raisins, if desired; 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; Sliced grape tomatoes, if desired; Fresh Italian (flat-leaf) parsley sprigs, if desired

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Prep 30 min
Total 50 min
Ingredients 14
Servings 10

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Qué Rica Vida Cocina

Updated Apr 30, 2021

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Ingredients

2 tablespoons vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
2/3 cup diced (1/8 inch) carrots
1 cup diced (1/8 inch) peeled red potatoes
1/2 lb lean (at least 80%) ground beef
1/2 cup Muir Glen™ organic tomato sauce
1/2 teaspoon chicken bouillon granules
2 tablespoons slivered almonds
2 tablespoons chopped pitted green olives, drained
Raisins, if desired
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Sliced grape tomatoes, if desired
Fresh Italian (flat-leaf) parsley sprigs, if desired

Directions

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.

Expert Tips

tip 1
The picadillo filling may be made up to two days ahead and kept covered in the refrigerator.
tip 2
Serve the empanadas with your favorite salsa.
tip 3
Serve any remaining picadillo filling with rice and/or beans.
tip 4
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.
tip 5
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.

Nutrition Information

270 Calories, 16g Total Fat, 6g Protein, 25g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Empanada

Calories: 270

Calories from Fat: 140

Total Fat: 16g; 24%

Saturated Fat: 5g; 27%

Trans Fat: 0g

Cholesterol: 20mg; 6%

Sodium: 360mg; 15%

Potassium: 140mg; 4%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 1g; 4%

Sugars: 1g

Protein: 6g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 4%; 4%

Calcium: 0%; 0%

Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Muir Glen is a registered trademark of Small Planet Foods, Inc.