PICADILLO EMPANADAS RECIPE - PILLSBURY.COM
Enjoy flavor-packed beef and veggie turnovers, Mexican style.
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 30 minutes
Yield 10
Number Of Ingredients 12
Steps:
- 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 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.
- 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 cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam.
- Bake about 20 minutes or until light golden brown. Store leftovers loosely covered in refrigerator.
Nutrition Facts : Calories 300 , CarbohydrateContent 27 g, CholesterolContent 15 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 6 g, ServingSize 1 Empanada, SodiumContent 330 mg, SugarContent 2 g, TransFatContent 0 g
QUICK VEGETARIAN PICADILLO EMPANADAS RECIPE | ALLRECIPES
These empanadas are filled with a vegetarian Puerto Rican-style picadillo filling. A few shortcuts (using canned potatoes and lentils) make them quicker to make.
Provided by fabeveryday
Categories Appetizers and Snacks Pastries Empanadas
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 16 empanadas
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
- Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
- Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
- Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
- Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
- Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.
Nutrition Facts : Calories 382 calories, CarbohydrateContent 55.1 g, FatContent 14.5 g, FiberContent 7.2 g, ProteinContent 11.1 g, SaturatedFatContent 2.2 g, SodiumContent 1169.6 mg, SugarContent 2 g
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