1 tbsp. olive oil
1/2 lb. lean ground beef
1/2 green pepper, chopped
2 tbsp. chopped garlic
1/3 c. raisins, chopped
1/4 c. chopped pimento-stuffed green olives
1 1/2 tbsp. red wine vinegar
1 tbsp. flour
1 3/4 tsp. allspice
1/4 tsp. cayenne pepper
1 c. packed grated Monterey Jack cheese
1/3 c. chopped cilantro
2 egg yolks, beaten to blend
2 (12 oz.) pkgs. buttermilk refrigerator biscuits

Heat oil over medium heat in heavy skillet. Add beef, bell pepper and garlic. Cook until beef loses its pink color and vegetables soften, breaking up beef with a fork, about 6 minutes. Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes. Season with salt and pepper. Mix cheese and cilantro into mixture (can be made a day ahead).

Preheat oven to 375 degrees. Roll out one biscuit on lightly floured surface to 4-inch circle. Brush half of dough edge with egg mixture. Place one rounded tablespoon filling on dough. Fold dough over to create half circle. Press edges together to seal. Use fork tines to create decoratively crimped edges. Place empanada on baking sheet. Brush with egg glaze. Bake until golden brown, about 12 minutes.