RECIPE: Classic Empanadas

Heat the cooking oil in a large skillet over medium heat.
Add the chopped onion and green pepper and cook, stirring occasionally, until they are softened and the onion is translucent, about five to seven minutes.
Stir in the garlic pesto, oregano, cumin, kosher salt, and black pepper.
Add the ground pork to the skillet and cook it, breaking it up with a spoon, until it is fully browned and no longer pink.
Mix in the tomato paste until it evenly coats the pork.
Add the raisins, lime juice, and water, and stir well to combine.
Lower the heat and let the mixture simmer, stirring occasionally, until the liquid reduces slightly.
Taste and adjust seasoning if needed.
Remove from heat and cool.
To each pastry, add a heaping 2 tb of filling- fold over the pastry and close with a press.
You may also use a fork or other hand tool to crimp the edges shut.
Fry the pastries to order until golden brown