Cheater Beef Empanadas

These are delcious and use store bought dough to cut the work by at least half. I like to serve these with jalepeno jelly for dipping. They are great for potluck because they are single serving and they can be served room temperature. Makes 30 empanadas.

• 3 cans Pillsbury country biscuits
• 1/2 yellow onion chopped
• 1 lb ground beef
• 2 medium sized potatoes, peeled and quartered
• 1/2 750g bag of frozen peas
• 1 handful of parsley
• 1/2 cup golden raisins
• 2 tsps sugar
• 2 tsps cumin
• 1 tsp salt
• 1 egg, beaten

Preheat oven to 350F. Spray cookie sheet with non stick cooking spray.

Start the potatoes boiling in a large pot of water. Cook them until they are soft but not completely cooked through. Drain and set aside to cool.

While the potatoes are cooking and then cooling start the meat. In a large nonstick frying pan sautee the chopped onions in oil until they are soft and clear, not browned. Add the ground beef and cook until it is no longer pink. Drain off any fat. When the potatoes are cooled grate them into the meat mixture in the frying pan. Add the frozen peas, parsley, raisins, sugar, cumin and salt. Cook over meadium heat gently stirring until the peas are warmed through.

Open the cans of biscuits and take each biscuit in the palm of your hand and flatten it. Add a scoop of empanada filling and pinch the circle together forming a half moon shape. Place on the cookie sheet. One all the empanadas are formed brush them with a beaten egg to help with browning. Bake in the oven for 15 minutes until puffy and golden. That's it!

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