Gluten Free Beef Empanadas

Instructions

1 Saute the onion and green bell pepper in large skillet. Add beef and brown. Add
cumin and cook for another minute. Stir in the olives, raisins, honey, salt,
pepper and hot sauce. Cook approximately 4 minutes longer.
2 Transfer mixture to a large bowl and cool the mixture in the fridge. Stir in the
egg whites. Using plastic wrap, roll out pie crust. Using an overturned bowl
(about 5 inches across) cut out circles about 3 or 4 at a time from each piece
of dough. Gather all scraps together, roll out, and cut. Place 1/4 cup filling
on one side of a dough circle. Wet the edges of the dough with water. Fold the
dough over to form a half circle. Pinch the edges of the dough together. Crimp
the edges with a fork. Repeat the process until all the filling is used. (You
can freeze at this point if you would like to cook them later. They must be
frozen completely before adding to freezer bags. To freeze cooked continue on.)
3 Using the egg yolks, mix with one Tablespoon of water to make egg wash. Brush
pastries with egg wash. Prick on top twice with fork. Bake for 20-25 minutes,
until golden brown. Allow to cool. Wrap each individually with plastic wrap and
place in 2 gallon freezer bags.
4 To serve: Put empanada on baking sheet in oven at 350 degrees until heated
through.