Picadillo Empanadas

Oxmoor House
Our empanada recipe uses refrigerated pie dough rather than the traditional homemade pastry. Be sure to let the pie dough come to room temperature before rolling to 1/8-inch thickness

Yield:

36 servings,(serving size: 1 empanada)

Recipe from

Recipe Time

Prep: 48 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 120
Fat 7.0 g
Satfat 2.8 g
Protein 1.9 g
Carbohydrate 12.4 g
Cholesterol 4 mg
Iron 0.3 mg
Sodium 112 mg
Caloriesfromfat 52 %
Fiber 0.3 g
Calcium 5 mg

Ingredients

1 teaspoon olive oil
1/2 (12-ounce) package burger-style recipe crumbles
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 garlic clove, minced
2 tablespoons golden raisins
2 tablespoons chopped pimiento-stuffed olives
1 tablespoon chopped sliced almonds, toasted
1 tablespoon fresh lime juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/2 jalapeño pepper, seeded and minced
2 (15-ounce) packages refrigerated pie dough (such as Pillsbury)
Cooking spray

Preparation

Preheat oven to 425°.

Heat oil in a large nonstick skillet over medium heat. Add crumbles and next 3 ingredients. Cook 3 to 4 minutes, stirring often. Add raisins and next 7 ingredients; cook 3 minutes.

Roll each crust to 1/8-inch thickness. Cut 9 circles out of each crust, using a 4- inch cookie cutter. Spoon 1 heaping tablespoonful mixture into center of each circle. Moisten edges of dough with water. Fold over and press edges of dough with a fork to seal. Place on a baking sheet coated with cooking spray. Lightly coat tops of empanadas with cooking spray.

Bake at 425° for 14 minutes or until lightly browned. Serve with chutney, salsa, or sour cream.

Note:

Oxmoor House Healthy Eating Collection

January 2005