Beef Empanadas

A great authentic Mexican empanada, stuffed
with traditional fillings.


1/4 cup raisins
1 tablespoon apple cider vinegar
1 pound ground beef
1 cup chopped onion, small
2 clove garlic, finely chopped
1 3/4 cups (16-ounce jar) salsa, divided
1/4 cup slivered almonds
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (2 ounces) shredded cheddar cheese
1 loaf (1 pound) frozen bread dough, thawed
1 egg, lightly beaten


PREHEAT oven to 375º F.
COMBINE raisins and vinegar in small bowl; soak for 15 to 20 minutes or until raisins are plump.
COOK beef, onion and garlic in large skillet until beef is browned; drain.
Add 1/2 cup salsa, almonds, raisins, sugar, cinnamon and salt. Bring to a boil.
Cook for 3 to 4 minutes or until flavors are blended.
DIVIDE dough into 6 pieces; roll until balls.
On a well-floured board, roll each ball into a 6-inch circle.
Place 1/2 cup meat filling on bottom half of circle; sprinkle with cheese.
Fold top half of dough over filling; crimp edges with tines of fork.
Pierce top with fork.
Place on greased cookie sheet; brush with egg.
BAKE for 20 to 25 minutes or until golden brown. Serve with remaining salsa.