Wild Empanadas

Filling:
1/2 lb lean ground beef
1/2 cup finely chopped onion
2 tsp minced garlic
1 cup cooked wild rice
1/2 cup chopped raisins
1/2 cup finely chopped pitted green olives
1 cup grated Fancy Brand® Pepper Jack Cheese
2 tsp ground cumin

Pastry:
1 pkg (17.3 oz) frozen puff pastry, thawed
1 egg
1 tsp water

Preheat oven to 400°F. Line large baking sheet with foil; lightly coat with cooking spray. In large skillet, brown ground beef thoroughly with onion and garlic; stir in remaining filling ingredients.

On lightly floured surface, roll each pastry sheet into 12x9–inch rectangle; cut each into twelve squares. Place 2 tsp filling on each square and fold pastry to make triangles; seal edges with fork. In small bowl, beat egg and water; brush over pastry triangles. Bake 15–20 minutes until golden brown.

Recipe compliments of the Minnesota Cultivated Wild Rice Council