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)

1. 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.
2. Beat the egg yolk slightly; stir into sausage mixture, mixing well.
3. Unfold crusts and cut into 3-inch rounds with biscuit cutter.
4. 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.
5. 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.