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These Spanish-style turnovers are filled with a savory Cuban-spiced picadillo mixture of ground beef, onion, almonds and olives.
2 tablespoons olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 pound ground beef
2 tablespoons McCormick Gourmet™ Cuban Seasoning
1/2 cup tomato sauce
2 tablespoons slivered almonds
2 tablespoons chopped pitted green olives
2 tablespoons raisins
2 packages (14 ounces each) refrigerated pie crusts, 4 crusts
Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add onion and bell pepper; cook 3 minutes or until tender, stirring occasionally. Add beef; cook and stir until no longer pink. Stir in Seasoning and tomato sauce. Reduce heat to low; simmer 2 to 3 minutes. Stir in almonds, olives and raisins.
Prepare crusts as directed on package. On lightly floured surface, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each into 6 circles for a total of 24 circles. Spoon 1 tablespoon of filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent.
Bake 25 minutes or until light golden brown. Serve warm or at room temperature.
(Amount per serving)