Crumble sausage in 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.

 

Let pie crusts stand at room temperature for 20 minutes or according to package directions. Carefully unfold crusts. Cut into desired shapes using 3-inch cookie cutters. Place about 2 tsps of the sausage filling on half the cut outs. Top with remaining dough. Moisten fingers with water and pinch dough to seal edges. Slightly beat the egg white; gently brush over top of empanadas.

 

Bake in a 425 degree F oven for 15-18 minutes or until done.