Empanaditas

Great for entertaining; make these ahead of time and freeze, uncooked, in layers separated by wax paper. No need to defrost before baking. [Note: you will have half of the picadillo filling left over. Freeze it for future use, or make a quick lunch of quesadillas with picadillo and cheese filling tomorrow.] Makes 20-24.

1 package Pillsbury ready-made pie dough (2 crusts)
1 Tbsp vegetable oil
1 medium onion, peeled and diced
1 large green bell pepper, diced
3 cloves garlic, minced
1 lb extra lean ground beef
1/4 cup tomato sauce
1/4 cup sliced, stuffed green olives
1/4 cup raisins
1 Tbsp capers
2 Tbsp white vinegar
1/4 tsp sugar
1 tsp salt
1/2 tsp freshly ground black pepper
1 egg (for egg wash prior to baking)

Heat the oil in a large frying pan over medium heat. Sauté onion and green pepper until the onion is translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add the beef and break it up well. Stir in the remaining ingredients, reduce heat to low, cover, and simmer for 20 minutes or until a good, thick consistency.

Preheat oven to 425°F. Roll out dough to 1/8-inch thick, and cut with a 3-inch cookie cutter or empty can. Place a teaspoon of filling in the center of each round. Paint the edges of the pastry with water, and fold the round in half. Seal with the tines of a fork. Place on a nonstick baking sheet (or Silpat, or parchment paper, on a regular baking sheet). Brush with egg wash (one egg beaten with one Tbsp water). Bake for 10-12 minutes or until golden brown.