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Spicy Beef Empanadas

    1 lb. lean ground beef 1 small onion, finely chopped. 3 large cloves garlic, minced 1/2 t. crushed red pepper pods 1 t. olive oil 1/4 c. tomato sauce 3 T. chopped raisins 2 T. toasted chopped almonds 3/4 t. ground cumin 1 pkg. (15oz) refrigerated pie crust


Preheat oven to 350 degrees. Brown ground beef in large frying pan, just until no longer pink, breaking up large pieces; pour off drippings. Remove beef from frying pan and reserve. Cook and stir onion, garlic and red pepper in oil in same frying pan over medium heat 2 or 3 minutes. Remove frying pan from heat; stir in reserves ground beef, tomato sauce, raisins, almonds and cumin. Roll out pastry, on sheet at a time, on a lightly floured surface to about 1/16 inch thickness. Cut into 3 inch circles. Place about 1 rounded teaspoon of filling in the center of each circle. Fold in half; press edges together with tines of fork. Repeat procedure with remaining pastry and meat mixture. Place empanadas about 1 inch apart on ungreased baking sheets. Bake in preheated oven 15 minutes or until golden brown. 50-60 appetizers


By Robin


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