Beef Empanaditas

Ingredients

• 0.5 cup water hot
• 0.3 lb ground beef 80% lean (at least )
• 0.5 cup salsa chunky-style
• 1 tablespoon raisins 
• 8  pimientos green sliced
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon ground cinnamon 
• 1  eggs 
• 1 tablespoon water 
• 2 cups frangelico 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven

Directions

1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In medium bowl, stir Bisquick mix and hot water until stiff dough forms.
2. Let stand 10 minutes.
3. Meanwhile, in 8-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, raisins, olives, cumin and cinnamon; set aside.
4. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
5. Roll dough into 13-inch round. With 3-inch round cutter, cut dough into rounds. Gather dough scraps together and reroll to 1/8-inch thickness.
6. Cut to make 20 rounds.
7. Spoon 2 to 3 teaspoons beef mixture onto center of each dough round. Fold dough in half over filling; press edges firmly with fork to seal.
8. Place 1 inch apart on cookie sheet.
9. In small bowl, stir egg and 1 tablespoon water to combine; brush mixture over tops of each empanadita.
10. Bake 14 to 16 minutes or until golden brown.