Beef Empanadas

• 1 tablespoon olive oil, extra-virgin
• 1/2 pound ground beef, lean or sirloin
• 1/2 whole green bell peppers finely chopped
• 2 tablespoons garlic minced
• 13 cup raisins, seedless soaked, drained and finely chopped
• 1/4 cup green spanish style olives chopped
• 1 1/2 teaspoon red wine vinegar
• 1 tablespoon flour, all-purpose
• 1 3/4 tablespoons allspice
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper freshly ground
• 1/2 teaspoon kosher salt
• 1 cup monterey jack cheese grated
• 13 cup cilantro chopped
• 24 ounces refrigerator biscuits (2-12 oz. pkgs.) Big buttermilk biscuits
• 2 each egg yolks beaten (for glazing)

1. Heat oil in skillet; add beef, green pepper and garlic; cook, breaking up into small pieces, until beef is browned, about 6 to 7 minutes.
2. Add raisins, olives, vinegar, flour and all spices and cilantro; cook over medium heat until thick, about 5 minutes.
3. Remove from heat and stir in the cheese.
4. Mix well and set aside to cool at least 15 minutes.
5. *(Recipe to this point can be made up to 48 hours ahead and refrigerated.)
6. Beat egg yolks until smooth.
7. One at a time, roll biscuits out on a lightly floured board into discs of about 4 1/2 inches in diameter.
8. Brush a 1/2-inch strip of the egg glaze around half of the edge of each disc.
9. Put one heaping tablespoon of the cooled filling in middle of each.
10. Fold over to form half circles.
11. Crimp edges with a fork dipped in flour.
12. Place empanadas on ungreased cookie sheets, brush tops with remaining egg glaze.
13. Bake in preheated 375F (190C) oven until golden, about 12 minutes.
14. Serve with salsa, if desired.

olive oil, ground beef, green bell peppers, garlic, raisins, green spanish style olives, red wine vinegar, flour, allspice, cumin, cayenne pepper, black pepper, kosher salt, cilantro, refrigerator, egg yolks

Taken from recipeland.com/recipe/v/beef-empanadas-50187 (may not work)