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Picadillo Pastry Pies
Recipes
Picadillo Pastry Pies
6 servings
1 hour total (Active 25 minutes)

Ingredients

  • 2 sheets frozen puff pastry
  • Nonstick aluminum foil
  • 2 links cured chorizo (about 3.5 oz)
  • 1 lb ground chuck
  • 1 cup diced fresh yellow onions
  • 1 tablespoon minced garlic
  • ½ cup sliced green olives
  • ¼ cup raisins
  • 1 (8 oz) can Spanish-style tomato sauce
  • 1 large egg (or ¼ cup egg substitute)
  • 1 teaspoon water

Steps

    1. Place pastry sheets on counter to thaw. Preheat oven to 425°F. Line baking sheet with foil. Cut chorizo into small pieces.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place ground beef in pan; brown 4–7 minutes, stirring to crumble, until no pink remains and beef is 160°F.
    3. Reduce heat to medium. Stir in chorizo, onions, and garlic; cook 2–3 minutes until vegetables soften and chorizo is 160°F. Stir in olives, raisins, and tomato sauce; turn off heat.
    4. Unfold 1 pastry sheet and place on prepared baking sheet. Place half meat mixture in center; fold dough over to form a triangle and pinch edges closed. Repeat with remaining pastry sheet and meat mixture. Bake 20 minutes.
    5. Whisk egg and water until combined. Remove pastries from oven; brush with egg wash. Bake 5 more minutes or until pastry is golden. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 610, Total Fat 39g, Sat Fat 16g, Trans Fat 0g, Chol 95mg, Sodium 950mg, Total Carb 38g, Fiber 3g, Total Sugar 8g, (Incl. 2g Added Sugars), Protein 24g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 10%