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
How to Make It
Step 1
Preheat oven to 425°.
Step 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.
Step 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.
Step 4
Bake at 425° for 14 minutes or until lightly browned. Serve with chutney, salsa, or sour cream.
Oxmoor House Healthy Eating Collection
You May Like
steponme's Review