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Picadillo Pockets Recipe

   
 

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     Picadillo Pockets

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   50 min.

Ingredients
2 tsp vegetable oil, plus more for brushing
1 shallot, finely chopped
1 clove garlic, minced
Pinch of ground cinnamon
1/2 lb ground beef
Kosher salt and freshly ground pepper
1 tbsp tomato paste
3 tbsp chopped tomato
3 tbsp golden raisins
 
3 large pimiento-stuffed olives, finely chopped
All-purpose flour, for dusting
1 11-oz tube refrigerated French bread dough
1 large egg

Instructions
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 tsp 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 and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tbsp water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.


Originally Submitted
9/15/2011





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