Beef Empanadas

• 1 tablespoon Olive Oil
• 1 yellow onion , diced
• 3 Tbsp chopped garlic
• 1 pound lean ground beef
• 1 teaspoon ground cumin
• 1 teaspoon paprika 
• Pepper and salt
• 1/2- cup chopped Pimiento Stuffed Olives
• 1 package (2 sheets) puff pastry dough, thawed

EGG WASH

• 1 egg
• 2 teaspoons water

1. Preheat oven to 375F and grease 2 baking sheets with cooking spray and set aside.
2. Heat olive oil in large skillet over medium-high heat; add onions and cook until translucent
3. Stir in garlic and cook for 30 seconds then add ground beef, cumin, paprika, salt and pepper.
4. Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.  Remove from heat and mix in the chopped olives; set aside.
5. On a lightly floured surface, roll out one sheet puff pastry dough to 1/8 inch thickness.
6. Cut out 6 circles, each should be about a 5-inch diameter (use Tupperware top)
7. Spoon about a tablespoon of the meat mixture onto center of each dough round; set aside.
8. In a small mixing bowl combine egg and water and lightly beat with a fork. Using a pastry brush, paint edges of dough with the prepared egg wash.
9. Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal.  Brush tops with egg wash.  Repeat with remaining ingredients.
10. Transfer the empanadas to previously prepared baking sheets and bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
11. Remove from oven and serve immediately.