Golden Raisins might seem a bit odd, but they gave great flavor.
1 TBS Olive Oil
1 small onion, chopped
1/2 pound ground beef (80-85% lean)
1/3 cup golden raisins
2 tablespoons ketchup
1/4 teaspoon ground cinnamon
kosher salt and black pepper
2 store-bought refrigerated rolled pie crusts
1 large egg, beaten
1/2 cup sour cream
1/4 teaspoon lime zest
Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 4 minutes. Stir in the raisins, ketchup, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper.
Using a 2½-inch round cookie cutter, cut out circles from the piecrusts. Divide the beef mixture among the circles, brush the edges with water, fold in half, and press with a fork to seal. Transfer to a baking sheet and brush with the egg. Bake until golden, 20 to 25 minutes.
Put the sour cream in a small bowl and sprinkle with the lime zest. Serve with the empanadas. Makes approximately 24.