Pastelitos (Cuban empanadas)

1 tablespoon grapeseed oil
1 pound ground beef
5 scallions, thinly sliced
½ cup raisins
2 tablespoons dry oregano
1 tablespoon crushed jalapeno pepper flakes
1 tablespoon cumin seed, ground
2 teaspoons smoky paprika
Salt and pepper to taste
2 roasted red peppers, diced
½ cup green olives, pitted
 

2 sheets frozen puff pastry, defrosted
1 egg mixed with 1 teaspoon water

Heat a large sauté pan over medium high heat and add the oil. Add the ground beef and cook until slightly browned. Add the scallions and cook an additional 2 minutes or until softened. Add raisins, oregano, jalapeno pepper flakes, cumin, smoky paprika, salt and pepper. Cook an additional minute to toast the spices. Fold in the roasted peppers and olives and allow the filling to cool. 

Preheat the oven to 375°.
To assemble the empanadas, roll out the sheets of puff pastry 2 inches larger than its original size. Cut circles out f the dough using a biscuit cutter. Place about 1 tablespoon of the filling on one side of the circle and brush the edges with the egg wash. Fold the empanada in half.  Brush the tops with the egg wash and create a decorative edge. 

Place the empanadas on a parchment lined sheet tray and bake until golden brown and crisp.  You can alternatively deep fry the empanadas.

Other variations on the filling include:
Cream cheese and fresh herbs such as basil or thyme
Cream cheese and shredded meats, such as ham or chicken.

Sweet fillings:
Mango pieces cooked in sugar to form a marmalade
Apple or cherry pie filling