Beef Picadillo Empanadas


2 tablespoon(s) olive oil
1/2 cup(s) diced onion
1 1/2 teaspoon(s) chopped garlic
1 teaspoon(s) ground cumin
1 cup(s) tomato sauce
1/4 cup(s) pimento-stuffed olives
1/4 cup(s) raisins
1 cup(s) cooked and shredded beef brisket
3 tablespoon(s) slivered almonds, toasted
1/2 cup(s) shredded pepper Jack cheese
1 package(s) reduced-fat refrigerated pie crusts, brought to room temperature
1 large egg, beaten


Heat oven to 375 degrees F. Line a baking sheet with parchment paper.
Heat oil in a large skillet over medium heat. Add onion, garlic, and cumin; cook 3 minutes. Stir in tomato sauce, olives, and raisins, and simmer for 3 minutes. Transfer to a bowl. Stir in beef and almonds. Let filling cool slightly, then stir in cheese.

On a lightly floured surface, roll pie crusts into two 13-inch circles. Cut circles into quarters; trim each quarter into a rough 5 1/2-inch circle.

Spoon a generous 1/4 cup of filling onto half of each pastry circle. Fold pastry over filling to enclose; crimp edges to seal. Place empanadas on prepared baking sheet; brush with egg and make a small slit on top of each. Bake 30 minutes.

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