• 1 tbsp olive oil
• 1/2 lb ground beef, 95% lean
• 1/2 medium green bell pepper, chopped
• 2 tbsp garlic, minced
• 1/4 cup(s) olives, green
• 1 1/2 tbsp red wine vinegar
• 1 tbsp flour
• 1 3/4 tsp allspice
• 1/3 cup(s) cilantro (fresh), chopped
• 1 tsp cumin
• 1/4 cup(s) monterey jack cheese (low fat)
• 2 medium egg(s)
• 2 package(s) buttermilk biscuits, 12 oz.
|  | 1. In a medium skillet, heat oil. Add beef, bell pepper and garlic. Cook about 5 minutes or until beef browns and veggies begin to soften.
2. Add olives, vinegar, flour, allspice, cilantro, and cumin. Cook for 5 more minutes. Season with salt and pepper.
3. Mix in cheese. Cover and chill.
4. Beat egg yolks to make a glaze.
5. On lightly floured surface, roll out biscuit to 4-inch circle. Brush with egg glaze. Place 1 large T of filling on dough. Fold over to create a half circle and using tines of a fork, crimp to close.
6. Place empanada on large baking sheet. Brush with glaze. Repeat process with remaining biscuits.
7. Bake for 12 minutes or until golden brown.
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