Ingredients
1 tbsp. extra virgin olive oil
1/2 pound grnd beef
1/2 green pepper, minced
2 tbsp. minced garlic
1/3 c. minced raisins
1/4 c. minced pimiento-stuffed green olives
1 1/2 tbsp. red wine vinegar
1 tbsp. flour
1 3/4 teaspoon allspice
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon coarse grnd black pepper
1 c. grated Monterey Jack cheese (about 4 oz.)
1/3 c. minced fresh cilantro
2 (12 ounce.) Packages Big Country buttermilk biscuits
2 egg yolks (for glaze)
Hot Sauce to taste
Hint: I'll toss the olives, raisins and peppers (not together) in the food processor to chop them.
Directions
Heat extra virgin olive oil in skillet. Add in grnd beef, green pepper, garlic and cook till beef is browned, about 6 to 7 min.
Add in raisins, olives, vinegar, flour, allspice, cumin, cayenne pepper, salt and black pepper, and cook over medium heat till thick, about 5 min. Remove from heat stir in the Monterey Jack cheese and the cilantro. Mix well and set aside to cool for at least 45 min.
Recipe to this point can be made up to 48 hrs ahead and refrigerated till ready to use.
Beat the 2 egg yolks till smooth (glaze). One at a time, roll biscuits out on lightly floured bread board, to discs of about 4 1/2" in diameter. Brush a 1/2" strip of the glaze around one half of the edge of each disc. Put one heaping tablespoonful of filling in the middle of each disc. Fold unglazed half over to create half circle. Crimp edges together using dinner fork dipped in flour. Put empanadas on ungreased cookie sheet, brush tops lightly with remaining glaze.
Bake at 375 degrees till golden on top, about 12 min.
Makes 20 empanadas. (Or possibly, use one package of 10 biscuits, and save half of the filling to make 10 more a few days later.)
Serve with sour cream and a sweet salsa.
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