Beef Empanadas

Preheat oven to 375F. Grease 2 baking sheets with cooking spray and set aside.

Heat olive oil in large skillet over medium-high heat. Add onions and cook for 4 minutes, or until translucent. Stir in garlic and cook for 30 seconds, or until fragrant. Add ground beef, cumin, paprika and pepper. 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.

On a lightly floured surface, roll out one sheet puff pastry dough to 1/8 inch thickness. Cut out 6 circles, each should be about a 5-inch diameter. You can use a large, round cookie cutter for this. Repeat with the second sheet of pastry dough.

Spoon about a Tbsp. of the meat mixture onto center of each dough round; set aside.

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. Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal. Repeat with remaining ingredients.

Transfer the empanadas to previously prepared baking sheets, leaving about 1-1/2 inches space between the empanadas. Bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.

Remove from oven and serve immediately.