Picadillo Empanadas

Prep Time: 48 Minutes

Cook Time: 21 Minutes

Ready In: 69 Minutes

Servings: 36

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

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

Directions:

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.

By RecipeOfHealth.com