Spiced Beef Empanadas with Lime Sour Cream

I made the beef empanadas on Wednesday night and froze them until Friday night.

Here's what you need:

olive oil (not extra virgin - just plain olive oil)

small onion chopped

1 lb. ground beef (80 - 85% lean - trust me, this makes a difference in the flavor)

ground cinnamon

ketchup

golden raisins

salt + pepper

warm the olive oil, throw in the chopped onion until soft

crumble in the beef, cook until not pink

put in some cinnamon, ketchup, salt and pepper. i had measured amounts, but i don't cook to measurements unless i'm baking, neither should you. i think more love goes into food when you aren't measuring. you're going for spiced beef not spicy beef. when you taste it and its delicious, you'll know the mixture is good. then throw in the golden raisins. ratio of beef to golden raisins should be about 3:1.

buy a box of rolled up pie crusts, take the lid of a glass and proceed to use like a cookie cutter (or you could actually buy a decent size cookie cutter, whatever). This should make about 12 or so rounds. Divide the beef mixture among the rounds. fold over like a taco, brush with egg, bake at 375 for about 20 - 25 minutes or until golden brown.

lime sour cream is sour cream + lime zest. super!