Recipe courtesy of Food Network Kitchen
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Picadillo Pockets
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

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.

Photograph by Carrie Purcell

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