Picadillo Empanadas

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 Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 120
  • Fat: 7.0g
  • Saturated fat: 2.8g
  • Protein: 1.9g
  • Carbohydrate: 12.4g
  • Cholesterol: 4mg
  • Iron: 0.3mg
  • Sodium: 112mg
  • Calories from fat: 52%
  • Fiber: 0.3g
  • Calcium: 5mg

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

  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.
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