We love making these empanadas!!! The cutest hand pie stuffed with delicious medley of Mexican/South American flavours and ready for lunch or an afternoon snack! They're even better if you've got some chimmichurri around for dipping - unreal delicious!
In a deep skillet, add Garlic Olive Oil and heat over medium heat. Add ground beef and brown for 5-6 minutes, until nearly cooked, and browned, breaking up meat as it cook. Add onions, garlic, spices and continue to sauté for 3-4 minutes, stirring occasionally. Add in raisins, olives and eggs, stirring into mixture and cook for 3-4 more minutes. Remove from heat.
Roll out pastry dough into a large rectangle, approximately ¼" thick. Place a small round plate on the dough and cut out circle with a paring knife - repeat with remaining dough.
Preheat oven to 400*F. Fill each pastry circle with enough filling to allow you to still seal the dough edges - this will depend on the pastry round size you've chosen. Fill enough to leave a 1" border then brush eggs whites along 1" border of pastry. Fold over dough, pressing together edges, fluting/twisting for a pretty edge.
Lay onto parchment paper lined baking sheet, and brush with beaten egg yolk and let cool in the fridge before baking. Bake for 20-25 minutes, or until pastry is no longer dough and gold brown. Remove to a baking sheet and let cool for 10 minutes.
Make a huge batch of these and freeze half the batch before you bake them - you;ll have empanadas whenever you want!