Picadillo-Stuffed Empanadas

Position racks in upper and lower thirds of oven; preheat to 450°F. Line 2 baking sheets with parchment paper and lightly dust with flour.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add frozen vegetables, bell pepper and garlic and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add beef and cook, breaking up with a wooden spoon, until cooked through, 3 to 4 minutes. Add tomato sauce, vinegar, cumin and cinnamon and bring to a simmer. Cook, stirring occasionally, until thickened, 5 to 6 minutes. Remove from heat and stir in raisins and olives. Let cool for 10 minutes.

Divide dough into 12 portions. Roll each piece on a lightly floured surface into a 4-inch-wide disk. Place 1/3 cup of the filling in the center of a disk. Gently stretch one end and fold over the filling. Pinch to seal the edges and crimp with a fork. (Moisten the edges with a little water if needed to help them stick together.) Transfer to a prepared baking sheet. Repeat with the remaining filling and dough. Brush the empanadas with the remaining 1 tablespoon oil.

Bake, switching the pans from top to bottom and back to front halfway through, until browned and crispy, about 12 minutes.