Picadillo Pockets Recipe

Name: Picadillo Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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 pimiento-stuffed olives, finely chopped; All-purpose flour, for dusting; 1 11 -ounce tube refrigerated French bread dough; 1 large egg

Servings: persons

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 pimiento-stuffed olives, finely chopped
All-purpose flour, for dusting
1 11 -ounce tube refrigerated French bread dough
1 large egg

1
Heat the vegetable oil in a medium skillet over medium-high heat.
2
Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute.
3
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.
4
Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes.
5
Season with salt and pepper.
6
Let the mixture cool completely.
7
Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil.
8
On a floured surface, roll out the dough and fill the dinner pockets.
9
Step-by-step directions.
10
Place the pockets seam-side down on the prepared baking sheet.
11
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.
12
Photograph by Andrew Purcell

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons vegetable oil, plus more for brushing, 1 shallot, finely chopped, 1 clove garlic, minced, Pinch of ground cinnamon, and more.

Yes, Picadillo Pockets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Picadillo Pockets

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