Spicy Empanadas Tapas

Posted for Zaar World Tour III. These empanadas use a refrigerated pie crust for the pastry.

• Ready In: 1 hr
• Yields: 28 empanadas

Ingredients

• 1⁄2 cup  chopped onion
• 1  garlic clove, minced
• 1⁄2 link  hot  linguica sausage
• 1⁄4 cup  chopped bell pepper
• 3⁄4 teaspoon  smoked paprika
• 1  small  yellow wax chile pepper, seeded and minced
• 1  small tomatoes, seeded and chopped
• 1 (15 ounce) package  refrigerated pie crusts
• 1  egg, beaten

Directions

1. Remove casings and chop linguica.
2. Sauté onion and garlic in a large skillet over medium heat for 10 minutes, stirring frequently.
3. Add all remaining ingredients except pie crust and egg; cook over medium-high heat for 5 minutes more and set aside.
4. Unroll pie crust and cut into circles with a 3-inch cutter.
5. Gather scraps, then reroll and cut into circles on a lightly floured board. Preheat oven to 400°F and line 2 baking sheets with parchment paper.
6. Place a small spoonful of meat mixture onto half of each dough circle.
7. Moisten edges with water and fold over to enclose filling; pinch edges to seal. Place on baking sheets and brush with beaten egg. Bake for 20 to 25 minutes or until golden brown.