Egg And Sausage Empanadas Recipes
EGG AND SAUSAGE EMPANADAS
Stuff all your favorite fixings into premade pie dough for a quick (and super tasty) breakfast.
Categories breakfast eggs Egglands partnerships
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°. Heat a large nonstick skillet over medium-high heat and add sausage and oil. Cook, breaking up the sausage with a wooden spoon into small bits, until sausage is cooked through and golden, about 3 minutes. Add the eggs to the skillet, and cook, stirring slowly, until eggs are just barely set, about 1 minute. Remove the pan from the heat and let cool slightly while preparing the dough.
- Unroll one piece of the pie dough. Using a 4-inch round cutter, cut out 5 dough rounds. Repeat with second pie dough, then re-roll scraps from both to make 2 more rounds for 12 rounds total.
- Working with one round at a time, use a pastry brush or your fingers to gently brush the edge with the beaten egg. Place a heaping tablespoon of egg filling in center and top with a bit of cheese. Fold dough round in half to cover filling; press edge together to seal. Use a fork to crimp edges together. Repeat with remaining filling and dough. Lightly brush tops of empanadas with beaten egg and place evenly spaced on a large rimmed baking sheet.
- Bake until golden, about 12 minutes.
SAUSAGE EMPANADAS
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.
Provided by Young Living in Tex
Categories Pork
Time 40m
Yield 12 appetizers, 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 203.9, Fat 13.3, SaturatedFat 3.6, Cholesterol 26.5, Sodium 183.9, Carbohydrate 15.9, Fiber 1.3, Sugar 0.7, Protein 5
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