Picadillo Empanadas

>> Sunday, January 17, 2010

These were a little too tomato-y for me but they still tasted good. I think I'd make them again but add smaller amounts of the the crushed tomatoes and tomato paste. Also I was short on time so I used refrigerated pie crust dough in place of the cornmeal dough the recipes uses. Since I made appetizer-sized empanadas, the recipe made a ton (about 60!) so this would be a great recipe for a party.

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