Picadillo Pockets

Directions

1. 1
   Heat the vegetable oil in a medium skillet over medium-high heat.
2. 2
   Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute.
3. 3
   Add the beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes.
4. 4
   Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes.
5. 5
   Season with salt and pepper.
6. 6
   Let the mixture cool completely.
7. 7
   Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil.
8. 8
   On a floured surface, roll out the dough and fill the dinner pockets.
9. 9
   Step-by-step directions.
10. 10
    Place the pockets seam-side down on the prepared baking sheet.
11. 11
    Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
12. 12
    Photograph by Andrew Purcell