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Publix Simple Meals

Picadillo Pastry Pies

Makes 6 Servings
Total Time:
45 minutes
Active Time:
25 minutes

Cooking Sequence

-- Preheat oven; thaw pastry sheets

-- Prepare pies and begin to bake - 15 minutes

-- Prepare sides and complete pies; serve - 30 minutes

Picadillo Pastry Pies


nonstick aluminum foil

2 sheets frozen puff pastry

1 lb ground chuck beef

2 links cured chorizo (about 3 oz)

1 cup fresh pre-diced onions

1 tablespoon minced garlic

1/2 cup sliced green olives

1/4 cup raisins

1 (8-oz) can Spanish-style tomato sauce

1 egg (or 1/4 cup egg substitute)

1 teaspoon water


-- Preheat oven to 425°F. Line baking sheet with nonstick foil.

-- Place pastry sheets on counter to thaw for 10-15 minutes or until pastry unfolds easily.


1. Preheat large sauté pan on medium-high 2-3 minutes. Place ground beef in pan; brown 4-7 minutes, stirring to crumble meat, or until no longer pink. Cut chorizo into small pieces.

2. Reduce heat to medium. Stir in chorizo, onions, and garlic; cook 2-3 minutes or until vegetables soften. Stir in olives, raisins, and tomato sauce; turn off heat.

3. Unfold one pastry sheet and place on baking sheet. Place half the meat in center; fold dough over to form a triangle and pinch edges closed. Repeat. Bake 20 minutes.

4. Whisk egg and water together. Remove pastries from oven; brush with egg wash. Bake 5 minutes or until golden. Serve.

Aprons Advice

-- Complete your meal with baked ripe plantains and bread pudding for dessert.

-- Don’t force the pastry sheets apart until they are thawed. Otherwise, they will break into pieces.

-- Once stuffed, the second pie can be frozen to enjoy another day.

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Picadillo Pastry Pies

CALORIES (per 1/6 recipe) 610kcal; FAT 39g; CHOL 90mg; SODIUM 810mg; CARB 39g; FIBER 3g; PROTEIN 25g; VIT A 8%; VIT C 6%; CALC 4%; IRON 30%

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