Photo: Picadillo Pockets Recipe
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 pimiento-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.
Per serving: Calories: 351; Total Fat 12 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 43 grams; Sugar: 8 grams; Fiber 2 grams; Cholesterol: 90 milligrams; Sodium: 752 milligrams
Photograph by Andrew Purcell
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By gotaklu
Oklahoma City, OK
on September 11, 2012
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Wish you had the Nutrition Guide. I thank you for your reply to my post and I have made the recipe and found it to be very good...however, I still wish you had the nutrition guide for those of us who need to be careful of things like calories, sodium, carbs, etc.
By kevdub
on April 14, 2012
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For a recipe that has green olives in it, I was surprised that my daughter would eat it. This has become one of our favorite dishes to eat and one of my favorites to make! I have not made it the same way twice. I have added more garlic, cumin, doubled the meat and added different cheese each time. I've also run into the issue of not having tomato paste, so I improvise with leftover red sauce. I make these when we go camping. I pre-make the pockets and reheat over the camp stove. It takes about 5 minutes over low heat in a skillet being careful to watch to avoid scorching. It beats cold cuts! I have also cut the pockets in half and made hors d'ouvres.
By pancussion
NC
on March 15, 2012
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This was a great recipe. We adapted and made our own baguette bread instead of using the recommended dough. I agree with other reviewers that a little more spice would probably be good (cinnamon + added cumin.
Read all 7 reviews