Spicy Sausage Empanadas Recipes

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.

SPICY EMPANADAS TAPAS

Steps:

• Remove casings and chop linguica.
• Sauté onion and garlic in a large skillet over medium heat for 10 minutes, stirring frequently.
• Add all remaining ingredients except pie crust and egg; cook over medium-high heat for 5 minutes more and set aside.
• Unroll pie crust and cut into circles with a 3-inch cutter.
• Gather scraps, then reroll and cut into circles on a lightly floured board. Preheat oven to 400°F and line 2 baking sheets with parchment paper.
• Place a small spoonful of meat mixture onto half of each dough circle.
• Moisten edges with water and fold over to enclose filling; pinch edges to seal. Place on baking sheets and brush with beaten egg. Bake for 20 to 25 minutes or until golden brown.