Directions

1. Crumble sausage in a medium skillet. Add onion, garlic powder, cumin and oregano; cook over medium-high heat till sausage is no longer pink. Drain and discard drippings. Stir in olives and raisins. Beat the egg yolk slightly; stir into sausage mixture, mixing well. Unfold crusts and cut into 3-inch rounds with biscuit cutter. Place about 2 teaspoons of sausage filling on half the cutouts. Top with remaining dough. Moisten fingers with water and pinch dough to seal edges. Slighly beat the egg white; gently brush over top of empanadas.
2. Bake in a 425 degree F. oven for 15-18 minutes, until browned. Serve hot.