Preheat oven to 350'F.
In a skillet over medium heat sauté the onion and garlic with salt in olive oil until translucent. Add the beef, and break up in small pieces.
Add the rest of the ingredients. Stir until thoroughly cooked. Move to a small container and let cool for about 10 minutes.
Unroll pie crusts. With a 2" biscuit cutter, cut circles all around pie crust going around the perimeter and then moving in to the inside of the circle. Take a round in the palm of your hand and place a small amount of meat in the center. Fold inwards to create a half moon shape.
To completely seal, place on the counter, and using the tines of a fork press all around the edges. Continue until you have used all the meat.
Place on ungreased baking sheet and lightly spray with PAM or any other non stick spray.
Bake for about 15-20 minutes or until they turn slightly golden. Yields about 36-40 mini empanadas.
** Sofrito and recaito can be purchased in the grocery store in the Latin food section. You can also make your own with the recipes I have provided in this blog.