Picadillo Pastry Pies

Ingredients
nonstick aluminum foil
2 sheets frozen puff pastry
1 lb ground chuck beef
2 links cured chorizo (about 3 oz)
1 cup fresh pre-diced onions
1 tablespoon minced garlic
1/2 cup sliced green olives
1/4 cup raisins
1 (8-oz) can Spanish-style tomato sauce
1 egg (or 1/4 cup egg substitute)
1 teaspoon water

Prep

• Preheat oven to 425°F. Line baking sheet with nonstick foil.
• Place pastry sheets on counter to thaw for 10–15 minutes or until pastry unfolds easily.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place ground beef in pan; brown 4–7 minutes, stirring to crumble meat, or until no longer pink. Cut chorizo into small pieces.
2. Reduce heat to medium. Stir in chorizo, onions, and garlic; cook 2–3 minutes or until vegetables soften. Stir in olives, raisins, and tomato sauce; turn off heat.
3. Unfold one pastry sheet and place on baking sheet. Place half the meat in center; fold dough over to form a triangle and pinch edges closed. Repeat. Bake 20 minutes.
4. Whisk egg and water together. Remove pastries from oven; brush with egg wash. Bake 5 minutes or until golden. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)