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.