Make the filling ahead
of time, cover and chill. These will disappear quickly from the
appetizer table, so plan for a double batch.
Easy Sausage
Empanadas
- 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 large egg, separated
1 (15-ounce) package prepared pie crusts (2 crusts)
- Crumble sausage in a medium
skillet. Add onion, garlic powder, cumin and oregano; cook over
medium-high heat till sausage is no longer pink. Drain and discard
drippings. Stir in olives and raisins.
- Beat the egg yolk slightly;
stir into sausage mixture, mixing well.
- Unfold crusts and cut
into 3-inch rounds with biscuit cutter.
- Place about 2 teaspoons
of sausage filling on half the cutouts. Top with remaining dough.
Moisten fingers with water and pinch dough to seal edges. Slightly
beat the egg white; gently brush over top of empanadas.
- Bake in a 425 degree F.
oven for 15 to 18 minutes, until browned. Serve hot.
Serves 12.
Nutrition Facts:
Calories 180 calories
Protein 3 grams
Fat 12 grams
Sodium 210 milligrams
Cholesterol 25 milligrams
Saturated Fat 4 grams
Carbohydrates 19 grams
Recipe provided courtesy
of Pork: The Other White Meat.
