Empanadas

Ingredients:

1 lb ground beef
1/2 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper
1/2 teaspoon ground cumin
1/2 cup beef stock
1/4 cup diced tomatoes (optional)
2 tablespoons sliced green olives (optional)
1 cup cooked, cubed potatoes   
1 can (8 oz) refrigerated seamless crescent dough
1 egg white, beaten
1 egg yolk, beaten  

Directions:

Cook beef in a skillet with the onion until beef is crumbly and no longer pink. Add garlic and cook another 30 seconds. Season beef with a little salt and pepper and cumin. Add stock and tomatoes and simmer until stock cooks away. Stir in potatoes and olives. Preheat oven to 400°F.  
Unroll dough in a large rectangle. Using 4-inch round cutter, cut out 8 dough rounds.
To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using pastry brush gently brush edge of each round with egg white. Fold dough round in half to cover filling. Press edges together to seal. Lightly brush tops of empanadas with beaten egg yolk. Bake on a parchment lined or greased cooking sheet or 10 to 12 minute or until golden brown. Serve warm.