Beef Empanadas

• 1 tablespoon olive oil
• 1/3 cup finely chopped onion
• 1 poblano pepper, chopped
• 2 garlic cloves, minced
• 1/2 pound lean ground beef
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon dried crushed red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon tomato paste
• 1/4 cup golden raisins
• 1 1/2 teaspoons red wine vinegar
• 2 (14-ounce) packages frozen 4-inch empanada disks, thawed
• Vegetable oil

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, pepper, and garlic, and cook, stirring constantly, 4 minutes or until tender. Stir in beef and next 4 ingredients; cook, stirring often, 8 minutes or until beef is cooked through. Stir in tomatoes and next 3 ingredients; cook 10 to 15 minutes or until mixture thickens.
2. Spread about 1 heaping tablespoon beef mixture evenly in center of empanada disks. Brush edges of dough with water. Fold dough over filling, pressing edges with a fork to seal. Place on baking sheet.
3. Pour oil to a depth of 1 inch into a soup pot or Dutch oven; heat to 350u0b0 to 360u0b0. Fry empanadas, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels. Serve with Avocado Salsa Verde.
4. For a lighter variation, skip the frying step: Brush both sides of the empanadas with oil, and bake on a lightly greased baking sheet at 400u0b0 for 15 minutes.

olive oil, onion, pepper, garlic, ground beef, chili powder, oregano, salt, red pepper, tomatoes, tomato paste, golden raisins, red wine vinegar, empanada, vegetable oil

Taken from www.myrecipes.com/recipe/beef-empanadas-0 (may not work)