Empanadas

Confession: The Picadillo is from scratch. The pastry... not so much.

Superfast Picadillo

Brown 1 Lb. ground chuck

drain and add:

1/2 sweet onion chopped

14.5 oz can diced tomatoes

1/4 Cup of sliced green olives

3 Tbl pickled jalapenos chopped
1 Tbl Sandra Lee Dry Rub*

1 kid sized box of raisins

Saute until tomato juice has reduced.

(this is enough filling for about 10 well filled Empanadas)

I am afraid of pastry.

So I used the large sized buttery biscuits that come in a tube.

Use 2 biscuits for each Empanada. Press them out flat. Top one with about 1/4 Cup of Picadillo and lay the second biscuit on top. Crimp the edges with a fork and bake for about 15 minutes at 350 degrees.

I would suggest making more than you think you need - these are delicious.

* Sandra's Sassy All-Purpose Rub (from Sandra Lee Semi-Homemade Grilling)
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar

In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.