Langostino And Andouille Sausage Empanadas Recipes

LANGOSTINO AND ANDOUILLE SAUSAGE EMPANADAS

Steps:

• Heat the butter or oil in a medium sized pan, add the diced onions, bell peppers and celery. Cook for about 8-10 minutes or until the ingredients are soft.
• Add the paprika and ½ tablespoon of Garlic Tabasco, mix well.
• Add the diced Andouille sausage and cook for another 2-3 minutes.
• Add the crawfish or langostino meat, mix well and cook for 2 minutes. Taste and add the additional Garlic Tabasco (if needed) and salt to taste. Let the mix cool down. Stir in the green onions and cilantro. Save the filling until ready to use.
• Place a generous spoonful of the langostino or crawfish filling on the center of each empanada disc.
• Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
• Chill the empanadas for at least an hour, this will help them seal better and prevent them for leaking.
• You can fry the empanadas in a deep fryer or in a deep frying pan. If using a frying pan, make sure to add enough oil to cover at least half of the empanada. Let the oil get very hot and fry each empanada until they are golden on each side, about 1-2 minutes per side. Place the empanadas on paper towels to drain any excess grease.
• Pre-heat the oven to 375F - 400F.
• Brush the empanadas with the egg wash right before baking to give them a nice golden glow.
• Bake the empanadas for 18-20 minutes or until golden on top.
• Serve the empanadas as is or with your choice of dipping sauce.

SAUSAGE EMPANADAS

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.