Piccadillo pockets
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 351, total fat 12 G., saturated fats 4 G., proteins 19 G., carbohydrates 43 G., fiber 2 G., cholesterol 90 mg, sodium 752 mg, sugar 8 G.
Calories 351, total fat 12 G., saturated fats 4 G., proteins 19 G., carbohydrates 43 G., fiber 2 G., cholesterol 90 mg, sodium 752 mg, sugar 8 G.
These delicious Picadillo pockets filled with meat are perfect for breakfast, a snack, or on the go. They're a cross between a burrito and a patty. Picadillos are a Latin American concoction of ground beef simmered in a tomato sauce with olives, onions, raisins, and spices, including a touch of cinnamon, which perfectly complements the sweet raisins and pairs beautifully with the meat, infusing it with an oriental flavor. Wrap the filling in rolled-out French bread dough, like pockets, and bake in the oven. This recipe uses store-bought dough.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of ground beef
- 2 tsp vegetable oil + extra for greasing
- 1 shallot, finely chopped
- 1 clove garlic, minced
- A pinch of ground cinnamon
- 1 tbsp tomato paste
- 3 tablespoons chopped tomato
- 3 tablespoons golden raisins
- 3 large olives with pimento peppers, finely chopped
- Flour, for work
- 1 package (300 g) of chilled French bread dough
- 1 large egg
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Recipes with similar ingredients: ground beef, olive, tomatoes, yeast dough, shallots, cinnamon
Cooking the dish according to the recipe:
- Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic, and cinnamon and cook, stirring, for about 1 minute. Add the ground beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the ground beef with a wooden spoon, until darkened, about 3 minutes. Add the tomato paste, chopped tomato, raisins, and olives and cook, stirring, for another 2 minutes. Season with salt and pepper to taste. Let the mixture cool completely.
- Preheat the oven to 220°C and lightly grease a baking sheet with vegetable oil. Roll out the dough on a floured surface and fill the pockets with the filling.
- Place the pockets seam-side down on the prepared baking sheet. In a small bowl, beat the egg with 1 tablespoon of water; brush the pockets with the egg mixture. Bake until golden brown, about 15 minutes.
- To fill the pockets with stuffing, cut the dough into 4 pieces. On a floured surface, roll each piece into a 15 x 20 cm rectangle. Place a quarter of the filling, pressing it into the center of each dough rectangle. Fold the 2 shorter sides of the dough over the filling, stretching the dough to completely enclose the filling. Fold the 2 long sides of the dough inward, like a burrito. Pinch the edges to seal.
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