Recipe: Spicy Beef Empanadas
Summary: These beef empanadas are wonderful. With cilantro and cayenne pepper, they pack a delicious punch.
Ingredients
- 1 Tbs. olive oil
- 1/2 lb. lean ground beef
- 1/2 green bell pepper, chopped
- 2 Tbs. chopped garlic
- 1/3 C. raisins, chopped
- 1/4 C. chopped pimiento-stuffed green olives
- 1 1/2 Tbs. red wine vinegar
- 1 Tbs. all purpose flour
- 1 3/4 tsp. ground allspice
- 1 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 1 C. packed grated Monterey jack cheese (about 4 ounces)
- 1/3 C. chopped fresh cilantro
- 2 (12-oz.) packages Big Country buttermilk refrigerator biscuits
- 2 egg yolks, beaten to blend (glaze)
Instructions
- 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 375. Roll out biscuit on lightly floured surface to 4-inch circle.
- Brush half of dough edge with glaze.
- Place 1 rounded Tbs. 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 empanadas until golden brown, about 12 minutes.
Cooking time: 12 minute(s)
Number of servings (yield): 4
Culinary tradition: Mexican
