preheat oven to 325 degrees

Add the oil to a medium sized saute pan on medium heat. Add the garlic and onion and saute a few minutes, until aromatic.

Next add the beef. Cook the beef until fully browned, on medium high heat. (I like to use a potato masher to mash up my potatoes.) Add the seasonings to the beef when cooking.

Drain the beef in a strainer, or on paper towels. Set aside.

Un-roll one of the pie doughs and set the other one aside. The pie dough will be in the shape of a circle (if you are using homemade, just roll it in the shape of a circle), cut in half to make half circles.

Place the dough horizontally in front of you, and add the beef to the left or right side, in the middle. You will fold the opposite side of dough over (to form the pocket shape). Repeat with the remaining dough.

In a small bowl whisk together an egg and 1 tsp water.

Use the egg wash to seal together the seams of the dough pockets. Brush a small amount on the inside of the dough of one side. (I trimmed the dough with a knife, and sealed the edges by pressing a fork into the dough.)

Cut a few air vents on top of the pockets. I had some left over dough and cut out stars, feel free to decorate your food! Brush egg wash on the whole pie-nada. (Stop here and place in the fridge if you plan on baking at a later time.)

Bake the pie-nadas on parchment paper in the oven for 20 minutes, or until browned on top.