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Pork Picadillo Empanadas

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  • 1 Tbsp. vegetable oil
  • 8 ounces lean ground pork
  • 1 small onion, chopped
  • 1/3 cup golden raisins
  • 1/3 cup water
  • 1/4 cup pimiento-stuffed olives, chopped (optional)
  • 1 Knorr® Chicken flavor Bouillon Cube(s)
  • 1 Knorr® Garlic MiniCube(s), crumbled
  • 1 package (12 to 14 oz.) frozen empanada dough, thawed
  • 1 egg, slightly beaten

NUTRITIONAL INFORMATION

 

Amount per serving

Calories190
Calories from Fat50
Total Fat6g
Saturated Fat3g
Trans Fat0g
Cholesterol35mg
Sodium420mg
Total Carbs24g
Dietary Fiber0g
Sugars5g
Protein8g
Calcium2%
Iron8%
Vitamin C2%
Vitamin A0%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Heat oil in 10-inch nonstick skillet over medium-high heat and brown pork with onion, stirring occasionally, about 5 minutes; drain, if desired. Reduce heat, then stir in remaining ingredients except dough and egg. Cook, stirring frequently, until liquid is almost absorbed, about 5 minutes. Refrigerate mixture until cool.
  • 2 Preheat oven to 425°F. Roll dough into 10 (5-in.) circles on lightly floured surface. Spoon 2 tablespoons pork mixture into centers. Fold each in half, pressing out air bubbles. Moisten edges with water and seal tightly with a fork.
  • 3 Arrange on baking sheet, then brush with slightly beaten egg. Bake 10 minutes or until golden.