Spicy Picadillo Olive Triangles


  • 1 teaspoon canola oil
  • 12 ounces ground beef
  • 1 1/2 tablespoons Serrano peppers, minced
  • 1 tablespoon garlic, minced
  • 1 cup California Black Ripe Olives, sliced
  • 1/2 cup canned chopped tomatoes, strained
  • 1/3 can golden raisins, coarsely chopped
  • 1/4 can cilantro, chopped
  • 2 teaspoons red wine vinegar
  • 1 (17 oz.) package prepared frozen puffed pastry dough, thawed
  • 1 egg, beaten


Heat oil in a large sauté pan over medium-high heat. Add beef, season with salt and pepper to taste and cook for 4-6 minutes until browned. Stir in serranos and garlic and cook for an additional 2 minutes. Mix in California Ripe Olives, tomatoes, raisins, cilantro and vinegar, remove from heat and set aside. Roll out pastry dough into 2 (10-inch by 10-inch) squares. Cut each sheet into quarters to create 8 (5-inch by 5-inch) squares. Brush each piece of pastry with beaten egg, then top with approximately 1/2 cup of beef mixture. Fold into a triangular shape by lifting one corner of the dough over the filling to completely enclose. Using the ends of a fork, crimp edges together so that each pastry is tightly sealed. Place filled pastries onto an ungreased baking sheet and bake for 15-20 minutes in a 400ºF oven.

Nutritional Analysis Per Serving: Calories 379, Fat 25g, Cholesterol 57mg, Sodium 469mg, Carbohydrate 25g, Protein 13g, Calories from fat 59%.