Mini Picadillo Empanadas

Directions

• 1

  In a large frying pan, heat the olive oil at medium-high heat. Sauté the onion and bell pepper until softened, about 4 minutes. Add garlic and ground beef, breaking the ground beef into pieces and cook until browned and fully cooked, about 5-8 minutes.
• 2

  Reduce heat and add the tomatoes, cumin, oregano, salt, pepper, raisins and olives. Let it simmer for 5 minutes. Taste and adjust seasoning as needed.
• 3

  Remove from heat and let cool completely.
• 4

  Thaw the pie crusts according to the package instructions and roll out on a large cutting board. With a 2-inch cookie cutter or small glass, cut the empanada rounds.
• 5

  Fill each empanada round with picadillo. Fold over and crimp the edges with a fork. Brush with the egg mix and bake for 8-10 minutes or until golden brown.
• 6

  Serve warm.