Beef Empanaditas

Ingredients

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

Equipment

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

Directions

1. Heat oven to 350F. 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.