Spicy Picadillo Olive Triangles

• 1 tsp.Canola oil
• 12 oz.Ground beef
• 1 1/2 Tbsp.Minced serrano peppers
• 1 tbsp. minced garlic
• 1 cupSliced California Ripe Olives
• 1/2 cup Canned chopped tomatoes, strained
• 1/3 cup Coarsely chopped golden raisins
• 1/4 cup chopped cilantro
• 2 tsp.Red wine vinegar
• 1 (17 oz.) pkg.Prepared frozen puffed pastry dough, thawed
• 1 Egg, beaten

Preparation

1 Heat oil in a large sauté pan over medium-high heat. Add beef, season with salt and pepper to taste and cook for 4-6 minutes until browned.
2 Stir in serranos and garlic and cook for an additional 2 minutes.
3 Mix in California Ripe Olives, tomatoes, raisins, cilantro and vinegar, remove from heat and set aside.
4 Roll out pastry dough into 2 (10-inch by 10-inch) squares.
5 Cut each sheet into quarters to create 8 (5-inch by 5-inch) squares.
6 Brush each piece of pastry with beaten egg, then top with approximately 1/2 cup of beef mixture.
7 Fold into a triangular shape by lifting one corner of the dough over the filling to completely enclose.
8 Using the ends of a fork, crimp edges together so that each pastry is tightly sealed.
9 Place filled pastries onto an ungreased baking sheet and bake for 15-20 minutes in a 400ºF oven.

Source: California Olive