Easy Sausage Empanadas Recipe
These easy sausage empanadas are prepared with pork sausage filling wrapped in prepared pie crusts. The sausage filling is cooked with onions and garlic powder along with cumin and dried oregano for flavor. Textured with raisins and olives, they are filled in the pie crusts and sealed to bake in the oven for a lovely golden brown color.
Ingredients
1 (15-ounce) package refrigerated pie crusts
1/4 pound bulk pork sausage
2 tablespoons finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon chopped pimiento-stuffed olives
1 tablespoon chopped raisins
1 egg, separated
Directions
Let pie crusts stand at room temperature for 20 minutes or according to package direcions.
Crumble sausage into 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 egg yolk slightly; stir into sat sage mixture, mixing well.
Carefully unfold crusts.
Cut into desired shapes using 3-inch cookie cutters.
Place about 2 teaspoons of the sausage filling on each of half the cutouts.
Top with remaining cutouts.
Moisten fingers with water and pinch dough to seal edges.
Beat egg white slightly; gently brush over tops of empanadas.
Bake in a 425°F oven 15 to 18 minutes or until golden brown.
Crumble sausage into 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 egg yolk slightly; stir into sat sage mixture, mixing well.
Carefully unfold crusts.
Cut into desired shapes using 3-inch cookie cutters.
Place about 2 teaspoons of the sausage filling on each of half the cutouts.
Top with remaining cutouts.
Moisten fingers with water and pinch dough to seal edges.
Beat egg white slightly; gently brush over tops of empanadas.
Bake in a 425°F oven 15 to 18 minutes or until golden brown.
