These Spanish-style turnovers are filled with a savory Cuban-spiced picadillo mixture of ground beef, onion, almonds and olives.
30m
PREP TIME
35m
COOK TIME
221
CALORIES
10
INGREDIENTS
These Spanish-style turnovers are filled with a savory Cuban-spiced picadillo mixture of ground beef, onion, almonds and olives.
30m
PREP TIME
35m
COOK TIME
221
CALORIES
10
INGREDIENTS
Ingredients 24 (1 empanada) Servings
- 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
INSTRUCTIONS
- 1 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
- 2 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
- 3 Bake 25 minutes or until light golden brown. Serve warm or at room temperature
NUTRITION INFORMATION
(per Serving)
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