Sausage Empanadas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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