I grew up next to a woman from chile. She would make great empanadas!! This recipe is very close to hers! Very tasty and different! This is an easy recipe in that it uses refrigerated biscuits instead of a homemade dough.

Ingredients

olive oil↗1 tablespoon
lean ground beef↗1⁄2 lb
green bell pepper, chopped1⁄2
chopped garlic2 tablespoons
raisins, chopped↗1⁄3 cup
pimento stuffed olive, chopped↗1⁄4 cup
red wine vinegar↗1 1⁄2 tablespoons
flour↗1 tablespoon
allspice1 3⁄4 teaspoons
cumin↗1 teaspoon
cayenne pepper↗1⁄4 teaspoon
monterey jack cheese, grated↗1 cup
cilantro, chopped↗1⁄3 cup
(12 ounce) packages refrigerated buttermilk biscuits2
egg, beaten with 1 tablespoon water↗1

Step-by-step instructions

1
Heat oil in heavy skillet over medium heat.
2
Add beef, bell pepper and garlic.
3
Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
4
Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
5
Season to taste with salt and pepper.
6
Mix in cheese and cilantro.
7
Preheat oven to 375º.
8
Roll out one biscuit on lightly floured surface to 4-inch circle.
9
Brush half the dough with egg wash.
10
Place 1 rounded tablespoon filling on dough.
11
Fold over to crate half circle; press edges to seal.
12
Using fork, crimp edges.
13
Place on large baking sheet.
14
Brush with egg wash.
15
Bake until golden brown, about 12 minutes.

Source: food.com

Original recipe ↗

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