Chilean Empanadas - cooking recipe

Ingredients

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

Preparation

Heat oil in heavy skillet over medium heat.
Add beef, bell pepper and garlic.
Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes.
Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.
Season to taste with salt and pepper.
Mix in cheese and cilantro.
Preheat oven to 375\u00b0.
Roll out one biscuit on lightly floured surface to 4-inch circle.
Brush half the dough with egg wash.
Place 1 rounded tablespoon filling on dough.
Fold over to crate half circle; press edges to seal.
Using fork, crimp edges.
Place on large baking sheet.
Brush with egg wash.
Bake until golden brown, about 12 minutes.