Low-Fat Beef and Olive Empanadas
Source: Chef Michael Cordua at Churrascos in Chicago
Makes 20 empanadas

1 pound ground beef
2 large red onions, thinly sliced or coarsely chopped
1 large red bell pepper, julienned or coarsely chopped
4 bay leaves
3 tablespoons beef base (see note)
1/2 cup chopped pimiento-stuffed olives
1/4 cup golden raisins
1 1/2 teaspoons cumin
1/4 teaspoon salt
1 package discos de empanadas, thawed (see note)
Peanut oil

For filling:
Cook beef, onions, bell peppers and bay leaves in medium saucepan over medium heat until beef is no longer pink and vegetables are soft, about 5 minutes. Add beef base, olives, raisins, cumin and salt. Simmer, stirring occasionally, 20 minutes. Remove from heat; drain completely in colander. Let cool.

For empanadas:
Fill each pastry round with heaping tablespoon beef mixture. Fold pastry over into half-moon shape and crimp edges together tightly.

Pour oil to depth of at least 2 inches in large, heavy skillet or Dutch oven; heat to 350 degrees. Fry empanadas, several at a time, without crowding pan, until golden brown on each side, about 4 minutes. Drain on paper towels.

Notes:
- Beef base can be purchased at specialty stores or boil 1/3 cup beef broth until reduced to about 3 tablespoons.
- Discos de empanadas are pastry rounds available in Hispanic markets. Traditional pastry crust, cut into 5-inch rounds, may be substituted.