Empanadas
1 tablespoon olive oil 1/2 pound (227 g) lean ground beef 1/2 green bell pepper, chopped 2 tablespoons chopped garlic 1/4 cup raisins, chopped 1/4 cup green olives, chopped 1 1/2 tablespoons red wine vinegar 1 tablespoon flour 1 3/4 teaspoons allspice 1 teaspoon cumin 1/4 teaspoon cayenne pepper (optional) salt and pepper, to taste 1 cup grated cheese 1/3 cup cilantro, chopped 2 packages (8 biscuits each) refrigerated buttermilk biscuit dough 1 egg 1 tablespoon water
1. Heat the oil in a skillet over medium heat. Add the beef, bell pepper, and garlic. Cook until the beef is browned and the vegetables begin to soften. Add raisins, olives, vinegar, flour, allspice, and cumin. For spicier empanadas, add cayenne pepper. Cook until the mixture thickens. Season with salt and pepper. Stir in cheese and cilantro.
2. Preheat oven to 375ºF (190ºC). Roll one biscuit into a 4-inch (10-cm) circle. In a small bowl, beat the egg with one tablespoon of water. Brush half the biscuit dough with egg. Scoop 1 rounded tablespoon of meat filling onto the dough. Fold the dough over and press the edges with a fork to seal the dough closed. Repeat with remaining biscuits and place empanadas on a large baking sheet. Brush them with egg and bake them for 12 minutes or until golden brown. Makes 16 empanadas.
