Picadillo Empanadas

Picadillo Empanadas
Photo by Oxmoor House

Ingredients

  • ¼ teaspoon ground cumin
  • 2 tablespoons golden raisins
  • ¼ teaspoon ground cinnamon
  • 2 (15-ounce) packages refrigerated pie dough (such as Pillsbury)
  • 2 tablespoons chopped pimiento-stuffed olives
  • ½ jalapeño pepper, seeded and minced
  • ¼ cup chopped onion
  • + 23 more ingredients
    • ¼ cup chopped onion
    • 1 teaspoon olive oil
    • 1 teaspoon olive oil
    • 1 tablespoon fresh lime juice
    • 1 tablespoon fresh lime juice
    • 1 tablespoon chopped sliced almonds, toasted
    • Cooking spray
    • ¼ cup chopped green bell pepper
    • ¼ teaspoon ground cumin
    • 2 tablespoons golden raisins
    • ¼ teaspoon ground cinnamon
    • 2 (15-ounce) packages refrigerated pie dough (such as Pillsbury)
    • 2 tablespoons chopped pimiento-stuffed olives
    • ½ jalapeño pepper, seeded and minced
    • 1 tablespoon chopped sliced almonds, toasted
    • Cooking spray
    • ¼ cup chopped green bell pepper
    • 1/8 teaspoon ground allspice
    • 1/8 teaspoon ground allspice
    • ½ (12-ounce) package burger-style recipe crumbles
    • ½ (12-ounce) package burger-style recipe crumbles
    • 1 garlic clove, minced
    • 1 garlic clove, minced

Preheat oven to 425°. 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. Roll each crust to 1/8-inch thickness. Cut 9 circles out of each crust, using a 4- inch cookie...

View full recipe at My Recipes

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