Spicy beef empanadas

1 tablespoon olive oil
1/2 pound lean ground beef
1/2 green bell pepper, chopped
2 tablespoons chopped garlic
1/3 cup raisins, chopped
1/4 cup chopped pimiento-stuffed green olives
1 1/2 tablespoons red wine vinegar
1 tablespoon all purpose flour
1 3/4 teaspoons ground allspice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup packed grated Monterey jack cheese (about 4 ounces)
1/3 cup chopped fresh cilantro
2 12-ounce packages Big Country buttermilk refrigerator biscuits
2 egg yolks, beaten to blend (glaze)

1. Heat oil in heavy medium skillet over medium heat. Add beef, bell pepper and garlic. Cook until beef loses its pink color and vegetables begin to soften breaking up beef with 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 filling. (Can be made 1 day ahead. Cover and chill.)
2. Preheat oven to 375 F. Roll out biscuit on lightly floured surface to 4-inch circle. Brush half of dough edge with glaze. Place 1 rounded tablespoon filling on dough. Fold dough over to create half circle; press edges to seal. Using fork tines, crimp edge decoratively. Place empanada on heavy large baking sheet. Brush with glaze. Repeat with remaining biscuits, filling and glaze.
3. Bake empanadas until golden brown, about 12 minutes.