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Spicy Picadillo Olive Triangles

Spicy Picadillo Olive Triangles
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 1 tsp.Canola oil
  • 12 oz.Ground beef
  • 1 1/2 Tbsp.Minced serrano peppers
  • 1 tbsp. minced garlic
  • 1 cupSliced California Ripe Olives
  • 1/2 cup Canned chopped tomatoes, strained
  • 1/3 cup Coarsely chopped golden raisins
  • 1/4 cup chopped cilantro
  • 2 tsp.Red wine vinegar
  • 1 (17 oz.) pkg.Prepared frozen puffed pastry dough, thawed
  • 1 Egg, beaten



1 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.

2 Stir in serranos and garlic and cook for an additional 2 minutes.

3 Mix in California Ripe Olives, tomatoes, raisins, cilantro and vinegar, remove from heat and set aside.

4 Roll out pastry dough into 2 (10-inch by 10-inch) squares.

5 Cut each sheet into quarters to create 8 (5-inch by 5-inch) squares.

6 Brush each piece of pastry with beaten egg, then top with approximately 1/2 cup of beef mixture.

7 Fold into a triangular shape by lifting one corner of the dough over the filling to completely enclose.

8 Using the ends of a fork, crimp edges together so that each pastry is tightly sealed.

9 Place filled pastries onto an ungreased baking sheet and bake for 15-20 minutes in a 400ºF oven.

Source: California Olive