Step 1: Heat oil in large skillet or frying pan. Cook onion, garlic and pine nuts for 3 to 5 minutes; stirring occasionally. Add Anderson Ranch Grass lamb, finely crumble and cook until lamb is no longer pink. Drain well. Add olives, cumin, oregano, salt, pepper and red pepper sauce; set aside.
Step 2: In small bowl, make egg wash by beating together egg and water; set aside.
Step 3: Using cookie cutter, cut 4-inch rounds out of pastry. Fill each with tablespoon of filling. Fold over to make half moon; crimp edges to seal. Cut three 1-inch slits in top of pastry.
Step 4: Brush with egg wash. Place on greased cookie sheet. Bake in 375ºF oven for 20 to 25 minutes until golden brown. Serve warm or cold.