Easy Sausage Empanadas

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-stuf fed olives
1 tablespoon chopped raisins
1 egg, separated
1 15-ounce package prepared pie crusts (2 crusts)
crumble sausage in a medium skillet. Add onionE garlic powder,
cumin and oregano; cook over medium-high heat till sausage is no onger pink. Drain drippings. Stir in olives and raisins. Beat
the egg yolk slightly; stir into sausage mixture, mixing well.
Let pie crusts stand at room temperature for 20 minutes or
according to package directions. Carefully unfold crusts. Cut
into aesired shapes using 3-inch cookie cutters. Place about 2
teaspoons or the sausage filling on half the cutouts. Top with
remaining dough. Moisten fingers with water and pinch dough to
seal edges. Slightly beat the egg white; gently brush over top
of empanadas. Bake in a 425 degree F. oven for 15-18 minutes or till done.

servings: 12
preparation Time: 25 minutes