Sausage Empanadas Recipes

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SPICY SAUSAGE EMPANADAS



Spicy Sausage Empanadas image

Freezer-friendly and easy Spicy Sausage Empanadas! These hand pies are spicy, creamy, cheesy, and sure to be a hit at your game day spread!

Provided by Jennifer

Categories     Best Tapas and Appetizers

Time 15m

Number Of Ingredients 7

½ small red onion, chopped finely
¾ lb spicy sausages, casings removed
½ tbsp chili pepper flakes (or less)
¼ cup cream
1 ½ cups shredded cheese (I used Monterey Jack)
1 recipe for empanada dough
2 cups canola oil

Steps:

  • Heat 2 tbsp oil in a skillet.
  • When the oil is heated, add the onions and saute until they are softened.
  • Add the sausage meat and pepper flakes and cook making sure to break the sausage into pieces while stirring so that it isn't one big clump of meat.
  • Once the sausage is cooked, taste and season with extra salt if necessary.
  • Add the cream, and stir to combine.
  • Remove the cooked sausage from the heat and let it cool down to room temperature.
  • Stir the cheese into the cooled down sausage filling. Set aside until ready to make empanadas.
  • Make the empanada dough as written here, and chill the dough for at least 1 hour.
  • Roll out the chilled empanada dough until it's about 2 - 3 mm thick.
  • Cut 3.5 inch circles from the rolled out dough.
  • Fill the middle of each circle with a little sausage filling.
  • Dab the edges of the empanada dough circle with water and fold over the pastry to seal in the filling.
  • Press down the edges to seal, and use a fork to crimp the edges.
  • Place the empanadas in one layer, on a baking tray.
  • Keep it covered with plastic wrap and keep it in the fridge until you are ready to fry, IF you will be frying these within 24 hours.
  • Heat remaining oil to deep fry the empanadas to 350°F / 180°C.
  • Fry the empanadas in the hot oil, 2 minutes per side, until the pastry turns a golden brown.
  • Drain excess oil by placing the fried empanadas on paper towels or newspaper.
  • Heat remaining oil to deep fry the empanadas to 350°F / 180°C.
  • Fry the frozen empanadas for about 4 minutes per side, until the pastry turns golden brown (maybe slightly darker).
  • Drain excess oil by placing the fried empanadas on paper towels or newspaper.
  • Enjoy while hot with dipping sauce!

Nutrition Facts : Calories 409 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 41 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 307 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat

SAUSAGE EMPANADAS



Sausage Empanadas image

These are a hit with my family and friends. I got this from Treasury of Christmas Recipe Collection. Be sure to make enough, because they will be gone before you know it. Christmas is the time when I make these. These are great appetizers.

Provided by Young Living in Tex

Categories     Pork

Time 40m

Yield 12 appetizers, 12 serving(s)

Number Of Ingredients 9

1 (15 ounce) package pillsbury pie crusts (2 crusts)
1/4 lb bulk pork sausage
2 tablespoons finely chopped onions
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon chopped pimento stuffed olive
1 tablespoon chopped raisins
1 egg, separated

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.

Nutrition Facts : Calories 203.9, Fat 13.3, SaturatedFat 3.6, Cholesterol 26.5, Sodium 183.9, Carbohydrate 15.9, Fiber 1.3, Sugar 0.7, Protein 5

EGG AND SAUSAGE EMPANADAS



Egg and Sausage Empanadas image

Stuff all your favorite fixings into premade pie dough for a quick (and super tasty) breakfast.

Categories     breakfast     eggs     Egglands     partnerships

Time 50m

Yield 12

Number Of Ingredients 6

3 oz. breakfast sausage, removed from casing, cooked and crumbled (3 links removed from casing)
1 tsp. extra-virgin olive oil
1 package store-bought pie dough (two rounds in one 14.1 oz. package)
3 large Eggland's Best eggs, plus 1 large Eggland's Best egg, beaten
1 tbsp. whole milk
1/2 c. shredded cheddar cheese

Steps:

  • Preheat the oven to 400°. Heat a large nonstick skillet over medium-high heat and add sausage and oil. Cook, breaking up the sausage with a wooden spoon into small bits, until sausage is cooked through and golden, about 3 minutes. Add the eggs to the skillet, and cook, stirring slowly, until eggs are just barely set, about 1 minute. Remove the pan from the heat and let cool slightly while preparing the dough.
  • Unroll one piece of the pie dough. Using a 4-inch round cutter, cut out 5 dough rounds. Repeat with second pie dough, then re-roll scraps from both to make 2 more rounds for 12 rounds total.
  • Working with one round at a time, use a pastry brush or your fingers to gently brush the edge with the beaten egg. Place a heaping tablespoon of egg filling in center and top with a bit of cheese. Fold dough round in half to cover filling; press edge together to seal. Use a fork to crimp edges together. Repeat with remaining filling and dough. Lightly brush tops of empanadas with beaten egg and place evenly spaced on a large rimmed baking sheet.
  • Bake until golden, about 12 minutes.

BAKED TURKEY SAUSAGE EMPANADAS



Baked Turkey Sausage Empanadas image

Are you ready for some football? Here is a easy recipe to serve your guest. Empanadas - you can make them with any filling. Cooking from the Pantry today. I used Italian Turkey Sausage with onions,garlic and bell peppers for my filling. Enjoy

Provided by Carol White

Categories     Meat Appetizers

Time 2h10m

Number Of Ingredients 15

EMPANADA DOUGH
3 c flour (plus a little more for kneading)
1 tsp salt
1/2 c cold water
1 egg, plus (1) egg white
1 tsp vinegar
3 Tbsp shortening
1 additional egg with a little water for egg wash
TURKEY ITALIAN HOT SAUSAGE FILLING
4 italian hot sausage links, remove from casing
1/2 onion, diced
1 c diced, bell peppers - yellow, red, and orange ( about 1/2 pepper each)
3 clove garlic, minced
1/4 c fresh basil, chop fine
1 c shredded italian six cheese blend

Steps:

  • 1. Making Empanada Dough
  • 2. In a bowl, combine all wet ingredients, beat well and set aside. In a separate bowl, mix together flour and salt. Then add shortening and cut into the flour mix with a pastry blender or a fork.
  • 3. Make a well in the center of the flour mixture and mix in wet ingredients, blend well with a fork until dough becomes stiff. (You may add a little more cold water if required at this point.)
  • 4. Turn dough out onto a lightly floured surface. Knead dough until all the flour is incorporated and the dough is smooth. Then wrap dough in plastic wrap and refrigerate for about one hour. Dough will make about (10) 6" empanadas.
  • 5. Making Sausage Filling
  • 6. While dough is chilling, in a large skillet over medium heat add olive oil, onions, garlic, diced peppers and saute for about 2 - 3 minutes then add sausage; breaking it up into small pieces,cooking for 5 to 7 minutes or until sausage is no longer pink.
  • 7. Then add fresh basil and combine well. Remove sausage mixture from skillet and drain excess liquid and place in bowl. While sausage is warm add 1/2 of shredded cheese and blend well.
  • 8. Take dough from refrigerator and place on lightly floured surface and cut in 1/2 to make the first 5 empanada shells. Then repeat the process.
  • 9. Form empanada dough into mold and seal edges. If you do not have a mold, then 6" cookie cutter and cut out circles. Fill empanada dough with about tablespoon of filling and add a little more cheese. Then fold and use a fork to press the edges together.
  • 10. Preheat oven to 400 degrees, place empanadas on parchment lined baking sheet. Brush tops with egg wash and bake until brown for about 30 to 40 minutes.
  • 11. Remove and serve. Enjoy

SAUSAGE SWEET POTATO EMPANADAS



Sausage Sweet Potato Empanadas image

An easy recipe that can be used for appetizers or pair it with a salad for a main course. Bonus - easy to freeze extras for appetizers when surprise guests show up. -Megan Smith, Chandler, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 4 dozen.

Number Of Ingredients 11

1 large Granny Smith apple, peeled and cut into 1/2-in. cubes
1-1/2 cups cubed peeled sweet potatoes (1/2-in. cubes)
1-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon
1/2 pound bulk pork sausage
1 ounce crumbled goat cheese
2 sheets refrigerated pie crust
1 large egg
1/4 teaspoon water

Steps:

  • Preheat oven to 400°. Place apples and sweet potato on a foil-lined rimmed baking sheet. Drizzle with oil; sprinkle with salt, pepper and cinnamon. Toss to coat. Roast until tender, about 20 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Add apple mixture and goat cheese; stir to combine., On a lightly floured surface, roll crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 heaping teaspoon filling on 1 side of each circle. Beat egg and water. Brush edges of pastry with egg wash; fold circles in half. With a fork, press edges to seal. Brush with egg wash. Bake until golden brown, 12-15 minutes per batch. Freeze option: Bake and cool empanadas. Freeze cooled empanadas in freezer containers. To use, reheat empanadas on a baking sheet in a preheated 400° oven until heated through, 12-15 minutes.

Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 80mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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