Empenadas

Filling: 2 Lbs 70/30 Ground Beef

1 medium onion, chopped

1 garlic clove, minced

1 teaspoon cumin

1.5 teaspoons cinnamon

1 teaspoon of salt

1 teaspoon of pepper

4 eggs, boiled and chopped

1/4 cup raisins

1/4 cup ketchup

1 teaspoon parsley

1 tablespoon olive oil

1 12 oz can sliced black olives (drained)

Shell:

2 cans Pillsbury croissant dough (sheets)

Cooking Instructions:

Preheat a large saucepan, and add olive oil. saute garlic and onions, add dry ingredients, mix well.

Drop in ground beef, and brown completely, stirring well so that spices and beef are thoroughly mixed. Once the beef is completely browned, add raisins, olive, eggs and ketchup, mix well.

Remove mixture from heat, and let cool down for 15-30 minutes.

Lay out the croissant sheets, on a baking sheet, with a small amount of flour spread on it. Using a pot top, cut out 4 inch rounds. Using a spoon, carefully fill the middle of the round with the beef mixture, with the mixture in a "cats eye" patter from the top to the bottom.

Grab fold the sides together at the middle, and pinch them together, working the two sides together to seal the package from the top. As an option, you may brush egg whites on the pastry.

Cook in an oven at 375 F for 15-20 minutes.

When done, carefully remove from the baking sheet and let cool, and enjoy!

bon appetit