Frank's Recipes! Spicy Beef Empanaditas

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Spicy Beef Empanaditas

(see also Flaky Turnover Pastry)
2 TSP vegetable oil
1 small onion, finely chopped
1 large clove garlic, minced
1/4 TSP ground cinnamon
1/4 TSP ground red pepper (cayenne)
1/4 lb. ground beef
1/4 TSP salt
3 TBSP golden raisins, chopped
3 TBSP pimiento-stuffed olives, chopped
1 cup canned tomatoes with their juice
Flaky Turnover Pastry
1 large egg

Prepare filling: In 12-inch skillet over medium heat, heat oil. Add onion and cook, stirring often, until tender, about 5 minutes. Stir in garlic, cinnamon and pepper; cook 30 seconds. Add ground beef and salt; cook, stirring often, until beef begins to brown, about 5 minutes.

Stir in raisins, olives, and tomatoes; break up tomatoes with back of spoon. Increase heat to high and cook until almost all liquid evaporates, about 10 minutes. Remove from heat.

Preheat oven to 425 deg. F. Prepare pastry; divide into fourths. On lightly floured surface using floured rolling pin, roll one fourth pastry to less than 1/16 inch thick. keeping remainder covered with plastic wrap.

Using 3-inch round biscuit cutter, cut out as many rounds as possible, rerolling trimmings.

Using metal spatula, carefully transfer pastry rounds to ungreased large cookie sheet. Place 1 level teaspoon filling in center of each round; fold reounds in half to enclose filling. Crimp pastry edges together with fingers or tines of fork to seal.

In cup, beat egg and 2 TBSP water. Brush egg glaze lightly over turnovers. Bake until golden, about 12 minutes. Transfer to wire racks. Repeat with remaining pastry and filling. Serve warm.