Picadillo Pockets
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 351 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 90 milligrams
- Sodium
- 752 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 2 grams
- Protein
- 19 grams
- Sugar
- 8 grams
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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.