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1 tbsp. olive oil
1/2 lb. ground beef
1/2 green pepper, chopped
2 tbsp. chopped garlic
1/3 c. chopped raisins
1/4 c. chopped stuffed green olives
1 1/2 tbsp. red wine vinegar
1 tbsp. flour
1 3/4 tsp. allspice
1 tsp. cumin
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
1 c. grated Monterey Jack cheese
1/3 c. chopped fresh cilantro
2 (12 oz.) pkgs. Big Country buttermilk biscuits
2 egg yolks (for glaze)


Heat olive oil in skillet. Add ground beef, green pepper, garlic and cook until beef is browned, about 6 to 7 minutes.

Add raisins, olives, vinegar, flour, allspice, cumin, cayenne pepper, salt and black pepper, and cook over medium heat until thick, about 5 minutes. Remove from heat stir in the Monterey Jack cheese and the cilantro. Mix well and set aside to cool for at least 45 minutes.

Recipe to this point can be made up to 48 hours ahead and refrigerated until ready to use.

Beat the 2 egg yolks until smooth (glaze).

One at a time, roll biscuits out on lightly floured bread board, to discs of about 4 1/2″ in diameter. Brush a 1/2″ strip of the glaze around one half of the edge of each disc. Put one heaping tablespoonful of filling in the middle of each disc. Fold unglazed half over to form half circle. Crimp edges together using dinner fork dipped in flour. Put empanadas on ungreased cookie sheet, brush tops lightly with remaining glaze.

Bake at 375 degrees until golden brown on top, about 12 minutes.

Makes 20 empanadas. (Or, use one package of 10 biscuits, and save half of the filling to make 10 more a few days later.)