Chilean Empanadas

1 tablespoon olive oil
1/2 lb lean ground beef
1/2 green bell pepper, chopped
2 tablespoons chopped garlic
1/3 cup raisins, chopped
1/4 cup pimento stuffed olives, chopped
1 1/2 tablespoons red wine vinegar
1 tablespoon flour
1 3/4 teaspoons allspice
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup monterey jack cheese, grated
1/3 cup cilantro, chopped
2 (12 ounce) packages refrigerated buttermilk biscuits
1 egg, beaten with 1 tablespoon water

Heat oil in heavy skillet over medium heat. Add beef, bell pepper and garlic. Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes. Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes. Season to taste with salt and pepper. Mix in cheese and cilantro.

Preheat oven to 375º.

Roll out one biscuit on lightly floured surface to 4-inch circle. Brush half the dough with egg wash. Place 1 rounded tablespoon filling on dough. Fold over to crate half circle; press edges to seal. Using fork, crimp edges.

Place on large baking sheet. Brush with egg wash. Bake until golden brown, about 12 minutes.