PICADILLO POCKETS

Picadillo Pockets image

Who can resist golden brown pockets stuffed with ground meat, aromatics, tomato, raisins and olives? Considered a classic throughout Latin America, picadillo can be enjoyed as mouthwatering filling for some of your favorite dishes and also pairs perfectly with rice and beans.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 351 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 90 milligrams, Sodium 752 milligrams, Carbohydrate 43 grams, Fiber 2 grams, Protein 19 grams, Sugar 8 grams