Name: Picadillo Pockets
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil, plus more for brushing; 1 shallot, finely chopped; 1 clove garlic, minced; Pinch of ground cinnamon; 1/2 pound ground beef; Kosher salt and freshly ground pepper; 1 tablespoon tomato paste; 3 tablespoons chopped tomato; 3 tablespoons golden raisins; 3 large pimento-stuffed olives, finely chopped; All-purpose flour, for dusting; 1 11-ounce tube refrigerated French bread dough; 1 large egg

Directions

Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute. 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. Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes. Season with salt and pepper. Let the mixture cool completely.
Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
Place the pockets seam-side down on the prepared baking sheet. 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.