Heat olive oil over med heat in heavy skillet. Add beef, bell pepper and garlic. Cook until beef loses its pink color and vegetables softenm, breaking up beef with a fork, about 6 minutes.
Add raisins, olives, vinegar, wine, flour, allspice and cayenne pepper. Cook until mixture is thick, about 5 min. Season with salt and pepper. Mix cheese and cilantro into the mixture; can be made a day ahead.
Preheat oven to 375. Mix the beaten egg yolks with 1 T water. Roll out one biscuit on a lightly floured surface to a 4 inch circle. Brush half of dough edge with the egg and water mixture. Place one rounded T of the filling on the dough. Fold dough over to create a half circle.
Press the edges together to seal. Use fork tines to create decoratively crimped edges. Place empanada on a baking sheet and brush with the egg and water mixture. Bake until golden brown, about 12 minutes.
Originally Submitted
6/22/2010
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