Picadillo Empanadas

Name: Picadillo Empanadas
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 jalapeno pepper, seeded and minced; 2 (15-ounce) packages refrigerated pie dough (such as Pillsbury); Cooking spray

15 ingredients

4 steps

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 jalapeno 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.