Spicy Beef Empanadas
Source: Bon Appetit, February 1992
1 tablespoon olive oil
1/2 pound lean ground beef
1/2 green bell pepper, chopped
2 tablespoons chopped garlic
1/3 cup raisins, chopped
1/4 cup chopped pimiento-stuffed green olives
1.5 tablespoons red wine vinegar
1 tablespoon all purpos flour
1.75 teaspoons ground allspice
1 teaspoon 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 packages Big Country buttermilk refrigerator biscuits
2 egg yolks, beaten to blend (glaze)
Heat oil in heavy medium skillet over medium heat. Add beef, bell pepper and
garlic. Cook until beef loses its pink color and vegetables begin to soften,
breaking up beef with 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. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 375F. Roll out 1 biscuit on lightly floured surface to 4-inch
circle. Brush half of dough edge with glaze. Place 1 rounded tablespoon filling
on dough. Fold dough over to create half circle; press edges to seal. Using fork
tines, crimp edge decoratively. Place empanada on heavy large baking sheet.
Brush with glaze, Repeat with remaining biscuits, filling and glaze.
Bake empanandas until golden brown, about 12 minutes.
Makes about 20.