Step aside hot-pockets we have something more healthy and tasty to share with our readers. This Latin American meat mixture has a wonderful filling made with raisins, cinnamon and olives just to name a few. Picadillo is normally served on tacos. But this recipe creates amazing picadillo pockets.
You can serve this with a homemade guacamole salad, and maybe some Spanish rice on the side. Don’t forget to bring the hot sauce!
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.
2. 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.
3. 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.
4. 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.
5. 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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