Olive Empanadas

YIELD: 20 Empanadas

5 oz. lean ham, minced
1 cup Sevilla Green Olives* (see recipe), bay leaves removed
2 hard-cooked eggs, minced
1 tsp. minced fresh oregano leaves
1 lb. frozen puff pastry (2 sheets), thawed
1 egg, beaten with 1 teaspoon water

  1. Heat the oven to 350°F.
  2. Mix the ham, olives, eggs and oregano.
  3. Working with one sheet of pastry at a time, roll the pastry to 1⁄8-inch thickness. Cut each sheet into fifteen 3-inch circles; brush with egg wash and place 2 teaspoons of the filling on each circle. Fold into semi-circles and press edges together to seal. Crimp the edges with a fork and place on an ungreased baking sheet. Bake 15 to 20 minutes or until golden. Cool at least 5 minutes before serving.

Recipe and photo by the American Iron and Steel Institute Steel Packaging Council.