Picadillo Pockets

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.
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