Spicy Ground Beef Empanaditas
|Canned tomatoes with juice||1 Cup (16 tbs)|
|Egg||1 Large, beaten with 2 tablespoons water (For Glaze)|
|Water||2 Tablespoon (For Glaze)|
|Garlic clove||1 Large, minced|
|Onion||1 Small, finely chopped|
|Ground beef||1⁄4 Pound|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Chopped golden raisins||3 Tablespoon|
|Chopped pimiento stuffed olives||3 Tablespoon|
|Flaky turnover pastry||1|
Prepare Flaky Turnover Pastry.
Wrap in plastic wrap and set aside.
In 10 inch skillet, heat oil over medium heat.
Add onion and cook 5 minutes or until tender, stirring frequently.
Stir in garlic, cinnamon, and ground red pepper; cook 30 seconds.
Increase heat to medium high; add ground beef and salt and cook 5 minutes or until beef begins to brown, stirring frequently.
Stir in tomatoes with their juice, raisins, and olives, breaking up tomatoes with back of spoon; cook over high heat 7 to 10 minutes, until almost all liquid evaporates.
Remove skillet from heat.
Divide dough into 4 equal pieces.
On floured surface, with floured rolling pin, roll one fourth of dough 1/16 inch thick (keep remaining dough covered with plastic wrap).
With 3 inch round biscuit cutter, cut out as many rounds as possible, reserving trimmings.
On half of each dough round, place 1 level measuring teaspoon filling.
Brush edges of rounds with some egg mixture.
Fold dough over filling.
With fork, press edges together to seal.
Prick tops; brush egg mixture lightly over turnovers.
With pancake turner, place turnovers, about 1 inch apart, on un greased large cookie sheet.
Repeat with remaining filling and dough, rerolling trimmings.
If not serving right away, cover with plastic wrap and refrigerate.
About 25 minutes before serving, preheat oven to 425°F.
Bake turnovers 15 to 17 minutes, just until golden.