Argentinian Beef Empanadas - Latinos Platos

3 Tablespoons olive oil, divided 
1 ½ pounds ground beef (20% fat)
2 medium onions, diced 
2 red bell peppers, seeded and diced 
2 teaspoons kosher salt
¼ teaspoon ground black pepper 
3 Tablespoons ground cumin 
2 Tablespoons sweet paprika 
1 Tablespoon dried oregano 
¼ teaspoon ground cayenne pepper 
1 ½ cups low sodium chicken stock (or broth)
2 teaspoons sugar 
½ cup raisins 
3 packages (12 each) Goya brand Puff Pastry for Empanadas/Turnovers 
½ cup pitted green olives (Picholine or Spanish), rinsed well and cut lengthwise

Heat 2 Tablespoons oil in large pot on high heat. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in as possible.

Reduce heat to medium and cook onion, bell peppers and the remaining 1 Tablespoon oil, stirring until tender but not browned; 6-8 minutes. Add cumin, paprika, oregano and cayenne and cook, stirring, until fragrant. Add chicken stock and the beef (include all juices). Stir in sugar, salt and pepper. Bring to a simmer and cook, stirring and scraping up any brown bits until most of the liquid is evaporated, 15-20 minutes, taste and add more salt and pepper to taste. Stir in raisins. Transfer to a medium bowl, cover and chill for at least 3 hours. Skim fat off before filling the dough.

Preheat oven to 375 F. Let the puff pastry sit at room temperature for at least 15 minutes while oven is heating. Take out six rounds and arrange on work surface. Place 2 teaspoons of filling in the center of each round. Top with 2 olive halves. Brush water around half of the outer edge of each round. Carefully fold the round over the filling and pinch the edges to seal. Using a fork, crimp the edges Transfer the empanada to a parchment lined sheet tray, spacing 1” apart. Repeat. (12 rounds per sheet tray).

Bake empanadas for 30 minutes, rotating tray halfway through, until golden brown with slightly darker edges.

Makes 36

Note: Filling can be made 3 days ahead and kept chilled. Unbaked empanadas can be frozen on a tray, placed in freezer bags and kept for up to 3 months!