1/2 lb. bulk sausage
1/2 med. onion, finely chopped
1 t. garlic powder (or 2 cloves minced garlic)
1 t. oregano
1 t. ground cumin
1/2 c. chopped pimento-stuffed olives
1/2 c. raisins
2 eggs, separated
1 pkg. refrigerated pie crusts (2 crusts)
Preheat oven to 400 degrees.
In skillet, crumble sausage. Add onions and spices and cook until sausage is no longer pink. Drain. Add olives and raisins. Beat egg yolks and add to mixture. Set aside.
Unfold pie crusts and cut into rounds using a 3" biscuit cutter or an inverted glass that is about 3" in diameter. (I can usually get 8 or 9 rounds per pie crust).
Place about 2 teaspoons of the sausage mixture into the center of each round. Carefully fold the round in half (like a taco) and press to seal the edges. Use the end of a fork to create a decorative edge. Brush the empanadas with beaten egg whites.
Bake for 10-12 minutes or until golden brown. Serve warm.