SPICY BEEF EMPANADITAS

2 tsp vegetable oil
1 small onion, finely chopped
1 large clove garlic, minced
1/4 tsp ground cinnamon
1/4 tsp ground red pepper (cayenne)
1/4 lb. ground beef
1/4 tsp salt
3 tbsp golden raisins, chopped
3 tbsp pimiento-stuffed olives, chopped
1 cup canned tomatoes with their juice
flaky turnover pastry (recipe follows)
1 large egg

PREPARE FILLING:
In 12-inch skillet over medium heat, heat oil. Add onion and cook, stirring often, until tender, about 5 minutes.

Stir in garlic, cinnamon and pepper; cook 30 seconds.

Add ground beef and salt; cook, stirring often, until beef begins to brown, about 5 minutes.

Stir in raisins, olives, and tomatoes; break up tomatoes with back of spoon. Increase heat to high and cook until almost all liquid evaporates, about 10 minutes. Remove from heat.

Preheat oven to 425 degrees F.

Prepare Flaky Turnover Pastry*; divide into fourths.

On lightly floured surface using floured rolling pin, roll one fourth pastry to less than 1/16 inch thick keeping remainder covered with plastic wrap.

Using 3-inch round biscuit cutter, cut out as many rounds as possible, rerolling trimmings.

Using metal spatula, carefully transfer pastry rounds to ungreased large cookie sheet. Place 1 level teaspoon filling in center of each round; fold rounds in half to enclose filling. Crimp pastry edges together with fingers or tines of fork to seal.

In cup, beat egg and 2 tbsp water. Brush egg glaze lightly over turnovers.

Bake until golden, about 12 minutes. Transfer to wire racks. Repeat with remaining pastry and filling. Serve warm.

---

*FLAKY TURNOVER PASTRY

4 cups all-purpose flour
2 tsp baking powder
2 tsp salt
1 1/3 cups shortening

In large bowl, combine dry ingredients.

Using pastry blender or two knives used scissors-fashion, cut in shortening until mixture resembles coarse crumbs.

Add about 8 tbsp ice water, 1 tbsp at a time, tossing with fork, until dough begins to hold together. Transfer to lightly floured work surface and knead lightly to form ball.

NOTE:
To use food processor with knife blade attached: Blend dry ingredients in work bowl; add shortening and blend until mixture resembles coarse crumbs. Add 7 tbsp ice water all at once and pulse just until dough forms a ball.