Heart Healthy Picadillo Pockets

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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