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Piccadillo Cups

Piccadillo Cups

4 2

Golden puff pastry cups hold a scrumptious combination of ground beef, green pepper, garlic, tomato paste and raisins. If you want to impress your guests, serve these at your next party for a savory appetizer that’s loaded with flavor.

serves 24 pieces

Ingredients

cost per recipe: $6.40

The price is determined by the national average.

  • 6

    ounces ground beef

  • 1/4

    cup finely chopped green pepper

  • 1

    clove garlic, minced

  • 1/4

    cup tomato sauce

  • 2

    tablespoons raisins

  • 1

    package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions

  • 24

    almondsslices

view nutrition info

How to Make It

Cook the beef and green pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Add the garlic and cook and stir for 30 seconds. Pour off any fat. Stir the tomato sauce and raisins in the skillet. Cook for 3 minutes, stirring occasionally. Spoon the beef mixture into the pastry cups. Top each with 1 almond slice.
Step 1

Cook the beef and green pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Add the garlic and cook and stir for 30 seconds. Pour off any fat.

Step 2

Stir the tomato sauce and raisins in the skillet. Cook for 3 minutes, stirring occasionally.

Step 3

Spoon the beef mixture into the pastry cups. Top each with 1 almond slice.

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Made With
(9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions

(9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions

Ratings & Reviews

(2)
  • Denise F.

    November 16, 2008

    Piccadillo Cups

    We are all vegetarians so I use vegetarian crumbles instead of beef. Not bad at all.

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  • Christine S.

    January 15, 2008

    Piccadillo Cups

    I used them at our Play Off's Get-together. They were really a crowd pleaser. I would definitely recommend these. The raisins give them a "mince" taste, which I really liked!

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