Picadillo Empanadas

1 tablespoon vegetable oil

8 ounces ground beef chuck

1/2 teaspoon salt

Pinch freshly ground black pepper

1/2 cup drained green pitted olives, chopped

1/2 cup raisins

1 carrot, peeled and finely chopped

1/2 white onion, finely chopped

1 cup canned tomato puree or sauce

two packages Goya Empanada dough

2 large eggs, beaten with 1 tablespoon water Preheat the oven to 350 degrees F. Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas. Grease a large baking sheet with some nonstick cooking spray. Separate a piece of empanada dough and add 2 tablespoons of the cooled beef mixture to the center of the circle and fold in half. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the egg wash. Bake until golden brown, about 25 minutes.

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