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Mini Picadillo Empanadas

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By Pillsbury Kitchens
Updated Sep 11, 2018
Bake-Off® Contest 39, 2000
Leslie Press
Rockville, Maryland
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Refrigerated corn biscuits make a conveniently "grand" crust for traditional Spanish foldovers.

Mini Picadillo Empanadas

  • Prep Time 25 min
  • Total 50 min
  • Ingredients 7
  • Servings 16
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
  • Step 
    2
    Add all remaining ingredients except biscuits. Bring to a boil. Reduce heat to medium; cook 3 to 4 minutes or until most of liquid has evaporated, stirring occasionally. Remove from heat.
  • Step 
    3
    Separate dough into 8 biscuits. With serrated knife, cut each biscuit in half horizontally to make 16 rounds. Press or roll each to form 4-inch round. Spoon 2 level measuring tablespoons ground beef mixture in center of each round. Fold dough over filling; press edges with fork to seal. Place on ungreased cookie sheets.
  • Step 
    4
    Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 5 minutes. Serve warm.

Nutrition

130 Calories
6g Total Fat
4g Protein
16g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Snack
Calories
130
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
410mg
17%
Potassium
40mg
1%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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