Easy Picadillo Empanadas

Name: Easy Picadillo Empanadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Spanish, European
Ingredients: 425 grams packages refrigerated buttermilk biscuits (not the layered varieties); 454 grams crushed tomatoes; 473 milliliters shredded meat from a rotisserie chicken; 2 larges garlic cloves, minced; 1 mediums Granny Smith apple, cut into small dice; 0 teaspoons ground cinnamon; 0 teaspoons ground cloves; 20 servings Olive oil, for brushing; 1 medium onion, finely chopped; 59 milliliters chopped pimento-stuffed olives; 59 milliliters seedless raisins; 20 servings Salt and pepper, to taste; 59 milliliters toasted slivered almonds

The recipe Easy Picadillo Empanadas is ready in about 45 minutes and is definitely an outstanding dairy free option for lovers of European food. One portion of this dish contains around 4g of protein, 20g of fat, and a total of 254 calories. This recipe serves 20. Head to the store and pick up buttermilk biscuits, granny smith apple, garlic cloves, and a few other things to make it today.

Instructions

Adjust oven rack to center; heat oven to 450 degrees.

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Oven

Heat oil in a 12-inch skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Saute onion and apple until golden, 3 to 4 minutes.

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Apple

Onion

Add spices; saute until fragrant, about 30 seconds. Stir in chicken, tomatoes, raisins and olives; simmer until filling is thick and moist but not too liquid, 5 to 7 minutes longer. Stir in garlic, almonds, salt and pepper.

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Salt And Pepper

Tomato

Almonds

Whole Chicken

Raisins

Garlic

Olives

Spices

Transfer to a medium bowl; cool to room temperature.

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Bowl

Separate biscuits onto a cornmeal-coated work surface.

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Biscuits

Cornmeal

Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. filling and leaving a 1/2-inch border.

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Cornmeal

Roll