No doubt there are some readers shaking their head at me for using refrigerated biscuit dough and not an empanada dough but, folks it was so easy. I need easy in my life.
This is a portable and hearty meal. A perfect meal for little hands too.
Spicy Beef Empanadas
1 tablespoon olive oil
1/2 pound ground beef
1/2 green bell pepper, chopped
2 tablespoons garlic, chopped
1/3 cup raisins, chopped
1/4 cup stuffed pimento green olives, chopped
1-1/2 tablespoons red wine vinegar
1 tablespoon all-purpose flour
1-3/4 teaspoon allspice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup packed grated Monterey Jack Cheese (about 4 ounces)
1/3 cup chopped fresh cilantro
2-12 ounce (10 biscuits) refrigerated biscuits
2 egg yolks, beaten to blend(glaze)
Salt and pepper
Heat oil in a heavy medium skillet. Add beff, bell pepper and garlic. Cook until beef loses its pink color and vegetables begin to soften, breaking up beef with a fork, about 6 minutes. Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes. Season with salt and pepper. Mix cheese and cilantro into filling.
Preheat oven to 375 F. Roll out 1 biscuit on a lightly floured surface to a 4-inch circle. Brush half of the dough edge with glaze. Place 1 rounded tablespoon of filling on dough. Fold dough over to create a half circle; press edges to seal. Using a fork, crimp edge decoratively. Place empanada on heavy large baking sheet. Brush with glaze. Repeat with remaining biscuits, filling and glaze.
Bake empanadas until golden brown, about 12 minutes.