Total Time
40mins
Prep 25 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

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

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