Picadillo Empanadas

Name: Picadillo Empanadas
Prep time: 1 h 9 min
Cook time: 1 h 9 min
Total time: 1 h 9 min
Yield: 36
Cuisine: Spanish, European
Ingredients: 1 Tbsp chopped sliced almonds, toasted; 1 garlic clove, minced; 2 Tbsps golden raisins; 59 milliliters chopped green bell pepper; 0 teaspoons ground allspice; 0 teaspoons ground cinnamon; 0 teaspoons ground cumin; 1 jalapeño pepper, seeded and minced; 1 Tbsp fresh lime juice; 1 teaspoon olive oil; 59 milliliters chopped onion; 2 Tbsps chopped pimiento-stuffed olives; 850 grams packages refrigerated pie dough (such as Pillsbury); 340 grams 1/2 package burger-style recipe crumbles

Picadillo Empanadas requires roughly 1 hour and 9 minutes from start to finish. One portion of this dish contains around 3g of protein, 7g of fat, and a total of 128 calories. This recipe serves 36. It is a good option if you're following a dairy free diet. If you have ground cumin, ground cinnamon, ground allspice, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 42

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Oven

Heat oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add crumbles and next 3 ingredients. Cook 3 to 4 minutes, stirring often.

Add raisins and next 7 ingredients; cook 3 minutes.

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Raisins

Roll each crust to 1/8-inch thickness.

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Crust

Roll

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.

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