These easy picadillo empanadas are a real crowd pleaser and full of terrific flavors. Chopped pimiento-stuffed green olives, finely chopped green bell peppers, potatoes and raisins add to the great flavor dimensions in these tasty treats.

Easy Baked Picadillo Empanadas

24 (two 11.6-ounce packages) frozen store-bought empanada dough discs, defrosted

1 pound lean ground beef

1 MAGGI Beef Flavor Bouillon Tablet, crushed

1 teaspoon ground cumin

1 small green bell pepper, finely chopped

1 small potato, peeled and finely chopped

1/2 cup chopped pimiento-stuffed green olives

1/2 cup raisins

1 (3.98-ounce) packet MAGGI Sofrito Seasoning Paste (tomato, garlic, onion)

1. Preheat oven to 375°F (190°C). Grease two large baking sheets.
2. Heat large skillet over medium-high heat. Add beef, bouillon and cumin. Cook, stirring frequently, for 8 minutes or until beef is no longer pink. Add bell pepper, potato, olives, raisins and sofrito. Cook, stirring frequently, for 5 minutes or until mixture is heated through and has thickened slightly.
3. Place 2 heaping tablespoons beef mixture in center of each pastry disc. Wet edges with water; fold in half and crimp edges with fork.
4. Place empanadas on prepared baking sheets. Bake for 25 to 30 minutes or until golden. Serve warm.

Makes 24 empanadas.

Nutritional Information Per Serving (1/24 of recipe): Calories: 380 Calories from Fat: 180 Total Fat: 20 g Saturated Fat: 1.5 g Cholesterol: 15 mg Sodium: 220 mg Carbohydrates: 29 g Dietary Fiber: 0 g Sugars: 0 g Protein: 4 g

Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.