Prep 1 hr
Cook 12 mins
A really good recipe. It tastes very good. I'm not sure how many servings however. I first tried this at a Cuban resteraunt but it is a pure Hispanic food. from Bon Appetit, February 1992
- 1 tablespoon olive oil
- 1⁄2 lb lean ground beef
- 1⁄2 green bell pepper, chopped
- 2 tablespoons chopped garlic
- 1⁄3 cup raisins, chopped
- 1⁄4 cup chopped pimento stuffed olive
- 1 1⁄2 tablespoons red wine vinegar
- 1 tablespoon all-purpose flour
- 1 3⁄4 teaspoons ground allspice
- 1 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper
- 1 cup packed, grated monterey jack cheese (, , about 4 ounces)
- 1⁄3 cup chopped fresh cilantro
- 2 (12 ounce) packages refrigerated buttermilk biscuits
- 2 egg yolks, beaten to blend (glaze)
- 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.) 6.
- Preheat oven to 375Ĕ.
- Roll out biscuit on lightly floured surface to 4-inch circle.
- Brush half of dough edge with glaze.
- Place 1 rounded tablespoon 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.