Italian Sausage Empanadas Recipes

CHORIZO, SPINACH AND CHEESE EMPANADAS

Steps:

• Heat oven to 425°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in spinach and salsa. Stir in cheese.
• On ungreased large cookie sheet, unroll pie crusts. Cut each pie crust in half. Divide sausage mixture onto half of each crust half, spreading to within 1/2 inch of edge.
• Fold untopped portion of each crust over filling; press with fork, or roll and flute with fingers to seal. Prick tops of empanadas several times with fork. Brush with beaten egg.
• Bake 20 to 25 minutes or until golden brown. Serve with additional salsa, if desired.

SAUSAGE EMPANADAS

Steps:

• Let pie crusts stand at room temperature for 20 minutes.
• Crumble sausage into a medium skillet.
• Add onion, garlic powder, cumin and oregano.
• Cook over medium-high heat until sausage is no longer pink.
• Drain drippings.
• Stir in olives and raisins.
• Beat the egg yolk slightly; stir into sausage mixture, mixing well.
• Carefully unfold crusts.
• Cut 6 circles using a 3" cookie cutter.
• I use the Pampered Chef Cut-N-Seal(See NOTE below).
• Place about 2 tsps of the sausage filling on the cutouts.
• Top with 6 more cutouts.
• Be sure the edges are sealed.
• Moisten fingers with water and pinch dough to seal edges.
• Slightly beat the egg white; gently brush over tops of empanadas.
• Bake in a 425* oven 15 to 18 minutes or until golden brown.
• NOTE: I make 6 cutouts using the Pampered Chef Cut-N-Seal.
• Add the filling.
• Make the toppers one at a time.
• As you cut one place it over the top of your filled one and push down on the Cut-N-Seal.
• Check the edges for sealing.