Yield: 20 pieces

Add oil to a large sauté pan on medium heat. Add garlic, and sauté until lightly brown, about 30 seconds. Add lamb, paprika, oregano, and stir well. Season with salt and pepper. Cook until beef is just cooked through with some pink remaining, about 4 minutes. Remove from heat. Mix in feta.

Preheat oven to 425˚F. Using a 2 1/2-inch cookie cutter, cut as many rounds as possible from pastry sheets. Stuff each round with a heaping tablespoon of meat mixture and fold dough in half. Crimp edges with your fingers and seal with the back of a fork. Put pouches on a baking sheet lined with parchment paper. Lightly brush top side with egg. Bake until empanadas are light golden brown and fluffy, about 10 minutes.