Beef Empanadas

I LOVE empanadas. The recipe originally calls to make them as appetizers, however you can make them any size you want. I'm on a Bisquick roll here. I'll post another one in the future that's from a Paula Deen or someone else......

2 C bisquick

1/2 C hot water

1/4 lb ground beef

1/4 C chopped onion

1/2 C salsa

1/2 t ground cumin

1/8 t ground cinnamon

1 egg

1 T water

Heat oven to 350 deg F. Line cookie sheet with parchment paper. In medium bowl, stir bisquick and hot water until stiff dough forms. Let stand 10 minutes.

Brown meat and onion in skillet over med-high heat. Drain fat. Stir in salsa cumin and cinnamon. Set aside. (now, as an add in you could add a T of raisins)

Place dough on surface sprinkled with Bisquick. Gently roll dough in bisquick to coat. Shape into a ball and knead 10 times. Roll dough into 13 inch round. Cut dough into 3 inch round (yeah, I don't know... grab a piece of dough and roll into 1/8" thick. Make rounds out of these - you want them about the shape/size of a small tortilla).

Spoon a few tablespoons of mixture onto center of each round. Fold dough over in half over mixture and press edges firmly with fork to seal. (you're making a half circle here) Place 1 inch apart on cookie sheet.

In a small bowl stir egg and t T water together - lightly beat. Brush mixture over the tops of each empanada. This will help crisp and brown your dough. Bake 14-16 minutes or until golden brown.