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Make the filling ahead of time, cover and
chill. These will disappear quickly!
Easy
Sausage Empanadas
- 1/4 pound bulk pork sausage
2 tablespoons onion, finely chopped
1/8 teaspoons garlic powder
1/8 teaspoon ground cumin
1/8 teaspoons dried oregano, crushed
1 tablespoon pimento-stuffed olives, chopped
1 tablespoons raisins, chopped
1 large egg, separated
1 (15-ounce) package ready to bake 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.
- Slighly 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.
Makes 12 servings.
Nutritional Information
Per Serving (1/12 of recipe): 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.
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