This is great to make in batches and freeze. You can easily use as needed. I enjoy using them for packed lunches or snacks. These spicy filled pies are elegant enough to be served as appetizers. We made a batch to enjoy for this month's Wine Club gathering. Our focus was Argentinian and Chilean wines.
Spicy Beef Empanadas
Makes about 20
1 tablespoon olive oil
1/2 pound lean ground beef
1/2 green or red bell pepper
2 tablespoons chopped garlic
1/3 cup chopped raisins
1/4 cup chopped pimiento stuffed green olives
1-1/2 tablespoons red wine vinegar
1 tablespoon all-purpose flour
1-3/4 teaspoon ground 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
3-12 ounce packages refrigerated buttermilk refrigerator biscuits
2 egg yolks, beaten to blend for glaze
Heat oil in a 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 a fork, about 6 minutes. Add rasins and next 6 ingredients and cook until the mixture is thick, about 5 minutes. Season with salt and pepper. Mix cheese and cilantro into filling.
Preheat oven to 375 Degrees F. Roll out one biscuit at a time on a lightly floured surface to 4-inch circle. Brush half of dough edge with glaze. Place one rounded tablespoon of filling in dough. Fold dough over to create half circle; press edges to seal. Using fork tines, crimp edges decoratively. Place empanada on a heavy large baking sheet. Brush with glaze. Repeat with remaining biscuits, filling and glaze.
Bake empanadas until golden brown, about 12 minutes.