Easy Sausage Empanadas

Make the filling ahead of time, cover and chill. These will disappear quickly from the appetizer table, so plan for a double batch.

1/4 pound bulk pork sausage
2 tablespoons finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon chopped pimiento-stuffed olives
1 tablespoon chopped raisins
1 egg, separated
1 (15-oz.) package prepared pie crusts (2 crusts)

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.

Bake in a 425 degree F. oven for 15-18 minutes, until browned. Serve hot.

Servings: 12
Source: National Pork Board