1 tablespoon olive oil
1/2 pound lean ground beef
½ green bell pepper, chopped
2 tablespoons chopped garlic
1/3 cup raisins, chopped
1/4 cup pimiento stuffed 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
Salt and pepper to taste
1 cup Monterey Jack cheese, grated
1/3 cup cilantro, chopped
2 (12-ounce) packages refrigerated buttermilk biscuits
1 egg, beaten with 1 tablespoon water
Heat oil in heavy skillet over medium heat. Add beef, bell pepper and garlic. Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes. Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes. Season to taste with salt and pepper. Mix in cheese and cilantro. Preheat oven to 375 degrees. Roll out one biscuit on lightly floured surface to 4-inch circle. Brush half the dough with egg wash. Place 1 rounded tablespoon filling on dough. Fold over to create half circle; press edges to seal. Using fork, crimp edges. Continue until dough and filling are used up. Place on large baking sheet. Brush with egg wash. Bake until golden brown, about 12 minutes.
Yield: 20 empanadas.
