Sausage Empanadas

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   ["Let pie crusts stand at room temperature for 20 minutes.", "Crumble sausage into a medium skillet.", "Add onion, garlic powder, cumin and oregano.", "Cook over medium-high heat until sausage is no longer pink.", "Drain drippings.", "Stir in olives and raisins.", "Beat the egg yolk slightly; stir into sausage mixture, mixing well.", "Carefully unfold crusts.", "Cut 6 circles using a 3"" cookie cutter.", "I use the Pampered Chef Cut-N-Seal(See NOTE below).", "Place about 2 tsps of the sausage filling on the cutouts.", "Top with 6 more cutouts.", "Be sure the edges are sealed.", "Moisten fingers with water and pinch dough to seal edges.", "Slightly beat the egg white; gently brush over tops of empanadas.", "Bake in a 425* oven 15 to 18 minutes or until golden brown.", "NOTE: I make 6 cutouts using the Pampered Chef Cut-N-Seal.", "Add the filling.", "Make the toppers one at a time.", "As you cut one place it over the top of your filled one and push down on the Cut-N-Seal.", "Check the edges for sealing."]

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