Crumble sausage in a medium skillet. Add onion, garlic powder, cumin and oregano; cook over medium-high heat till 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 teaspoons or the sausage filling on half the cutouts. Top with remaining dough. Moisten fingers with water and pinch dough to seal edges. Slightly beat the egg white; gently brush over top of empañadas. Bake in a 425ºF oven for 15-18 minutes or till done.