Make the filling ahead
of time, cover and chill. These empanadas will disappear quickly
from the appetizer table, so plan for a double batch.
Easy
Sausage Empanadas
- 1/4 pound bulk pork sausage
2 tablespoons finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon chopped pimiento-stuffed olives
1 tablespoon chopped raisins
1 large egg, separated
1 (15-ounce) package prepared pie crusts (2 crusts)
- 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 and discard
drippings. Stir in olives and raisins.
- Beat the egg yolk slightly;
stir into sausage mixture, mixing well.
- Unfold crusts and cut
into 3-inch rounds with biscuit cutter.
- Place about 2 teaspoons
of 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 empanadas.
- Bake in a 425°F (220°C).
oven for 15 to 18 minutes, until browned. Serve hot.
Serves 12.
Nutrition Facts:Calories
180 calories Protein 3 grams Fat 12 grams Sodium 210 milligrams
Cholesterol 25 milligrams Saturated Fat 4 grams Carbohydrates
19 grams
Recipe provided courtesy
of Pork: The Other White Meat.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
