Empanadas

Preheat oven to 375°F (190°C). Combine raisins and vinegar in small bowl; soak for 15 to 20 minutes or until raisins are plump. Cook beef, onion and garlic in large skillet until beef is browned; drain. Add 1/2 cup salsa, almonds, raisins, sugar, cinnamon and salt. Bring to a boil. Cook for 3 to 4 minutes or until flavors are blended. Divide dough into 6 pieces; roll into balls. On well-floured board, roll each ball into a 6-inch circle. Place 1/2 cup meat filling on bottom half of circle; sprinkle with cheese. Fold top half of dough over filling; crimp edges with tines of fork. Pierce top with fork. Place on greased cookie sheet; brush with egg. Bake for 20 to 25 minutes or until golden. Serve with remaining salsa.