Empanadas with Picadillo Stuffing

                         Prep time : 30 minutes       Cook time  1   1/4  hours

Picadillo stuffing :

1     tablespoon  olive oil or vegetable oil

1     large yellow onion , chopped

1     medium-size sweet green pepper , cored , seeded and finely chopped

1     small  jalapeno pepper , cored , seeded  and finely chopped

4     small pepperoncinis or other small very hot chili peppers , cored , seeded  and chopped

4      cloves of garlic , minced

1      pound lean ground beef

18    pimiento-stuffed olives , chopped

1      can (28 ounces) whole peeled tomatoes , chopped with their juice

1      teaspoon salt

1/2   cup dark seedless raisins or dried currants

1      cup canned black beans , drained and rinsed.

Empanadas :

2      recipes for a Double-Crust Pie

2      eggs , lightly beaten .

1)     For the  Picadillo ; In a 4-quart Dutch oven over moderately high heat .... heat oil for 1 minute . Add onion , the three peppers and garlic and saute until onion is soft ... about 5 minutes .

2)     In a large skillet over moderately high heat , saute beef , stirring to break up clumps , until browned  ... about 15 minutes . Drain fat .

3)     Add beef and all the remaining picadillo ingredients to Dutch oven and cook , covered , over low heat for 40 minutes . Meanwhile , prepare Empanadas .

4)     For the Empanadas ; preheat the oven to 400*F . Prefare Pastry for a Double-Crust Pie (directions on package) . Roll out and filled  like small meat pies or fruit pies .

5)     Bake until golden brown ... about 20 minutes .

Makes 32 Empanadas .... HMmm good .... enjoy .