1 tsp olive oil
1 small onion, chopped
1/2 lb ground beef
1/3 cup golden raisins
2 tbs ketchup
1/4 tsp ground cinnamon
2 store bought refrigerated rolled piecrusts
1 large egg beaten
1/2 cup sour cream
1/4 tsp lime zest
Heat oven to 375. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink. Stir in the raisins, ketchup, cinnamon, 1/2 tsp salt, and 1/4 tsp pepper.
Using a 2 1/2 inch round cookie cutter, cut out circles from the piecrusts. (You can use the top of a glass or anything round if you don't have a cookie cutter) Divide the beef mixture among the circles, brush the dges with water, fold in half, and press with a fork to seal. Transfer to a baking sheet and brush wiht the egg. Bake until golden, 20-25 minutes.
Put the sour cream in a small bowl and sprinkle with the lime zest. Serve with the empanadas.
Make ahead strategy: The empanadas can be assembled and frozen up to 1 month in advance. Freeze them, unbaked, on a parchment lined baking sheet unitl firm, then transfer them to a resealable plastic bag. To cook, bake from frozen at 375 for 30-45 minutes; keep warm at 250. the lime sour cream can be made up to 1/2 hour before serving. From Real Simple Magazine.