ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Picadillo Empanadas

Oxmoor House
Prep time 48 mins
Cook time 21 mins
Yield 36 servings,(serving size: 1 empanada)
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

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

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

Oxmoor House Healthy Eating Collection