Spicy Sausage Empanadas Recipes

SPANISH-STYLE EMPANADAS

Steps:

• In a large bowl, sift together the flour and salt. Add the butter and, using your hands, work it into the dough until the flour mixture resembles coarse cornmeal. Make a well in the center and add the water, egg, and vinegar. Mix well to make a smooth dough.
• Place the dough on a lightly floured work surface and knead it for just a few minutes to form a flat rectangle. Wrap it in plastic and refrigerate for at least 1 hour and up to overnight.
• Meanwhile, make the filling: In a large skillet, heat the oil over low heat. Add the onion and cook for 10 minutes, stirring every now and then. Add the linguiça and cook for 4 minutes, stirring. Add the oregano, and salt and pepper to taste. Add the bell peppers and potato, stir well, cover, and cook for 10 to 12 minutes, stirring every few minutes, or until the potato is almost tender. Add a generous splash of hot pepper sauce. Remove from the heat and let cool. The filling can be made a day ahead of time; cover and refrigerate until ready to use.
• Cut the dough in half and then cut each half into 6 equal pieces. You should have 12 pieces. Working on a lightly floured surface, roll out one of the pieces into a 5- to 6-inch circle. Place 2 heaping tablespoons of the filling into the center of the circle. Fold the dough in half to enclose the filling and press the edges together to seal. You may need to dab the edges with a touch of water before folding to help them adhere. Place the empanada on a baking sheet. Use a fork to make decorative tine prints into the sealed edges. Repeat with the remaining dough and filling, placing 6 empanadas on a baking sheet.
• Preheat the oven to 400 degrees F.
• In a small bowl, whisk the egg with the water, oregano, and salt and pepper to taste.
• Using a pastry brush or the back of a spoon, lightly brush the top of each empanada with the glaze.
• Place the baking sheets on 2 shelves and bake for 10 minutes. Reverse the baking sheets so the empanadas cook evenly and bake for another 10 minutes, or until the tops of the pastries are a pale golden brown.
• Let cool for a few minutes and serve hot or at room temperature.

SPICY SAUSAGE EMPANADAS

Steps:

• Heat 2 tbsp oil in a skillet.
• When the oil is heated, add the onions and saute until they are softened.
• Add the sausage meat and pepper flakes and cook making sure to break the sausage into pieces while stirring so that it isn't one big clump of meat.
• Once the sausage is cooked, taste and season with extra salt if necessary.
• Add the cream, and stir to combine.
• Remove the cooked sausage from the heat and let it cool down to room temperature.
• Stir the cheese into the cooled down sausage filling. Set aside until ready to make empanadas.
• Make the empanada dough as written here, and chill the dough for at least 1 hour.
• Roll out the chilled empanada dough until it's about 2 - 3 mm thick.
• Cut 3.5 inch circles from the rolled out dough.
• Fill the middle of each circle with a little sausage filling.
• Dab the edges of the empanada dough circle with water and fold over the pastry to seal in the filling.
• Press down the edges to seal, and use a fork to crimp the edges.
• Place the empanadas in one layer, on a baking tray.
• Keep it covered with plastic wrap and keep it in the fridge until you are ready to fry, IF you will be frying these within 24 hours.
• Heat remaining oil to deep fry the empanadas to 350°F / 180°C.
• Fry the empanadas in the hot oil, 2 minutes per side, until the pastry turns a golden brown.
• Drain excess oil by placing the fried empanadas on paper towels or newspaper.
• Heat remaining oil to deep fry the empanadas to 350°F / 180°C.
• Fry the frozen empanadas for about 4 minutes per side, until the pastry turns golden brown (maybe slightly darker).
• Drain excess oil by placing the fried empanadas on paper towels or newspaper.
• Enjoy while hot with dipping sauce!

SHRIMP EMPANADAS (EMPANADAS DE CAMARONES)

Steps:

• Gather the ingredients.
• In a medium bowl, beat the water, egg, egg white, and vinegar together. Set aside.
• In a separate large bowl, whisk together 3 cups of flour and salt.
• Cut the shortening into the flour mix with a pastry blender or 2 butter knives.
• Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
• Mix the wet and dry ingredients with a fork until the dough becomes stiff.
• Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated, and the dough is smooth.
• Wrap the dough in plastic and refrigerate for at least 1 hour but never more than 24 hours. If you want to keep the dough longer than 24 hours, you can freeze it.
• Gather the ingredients.
• In a saucepan over medium heat, bring the tomato sauce and sofrito to a simmer.
• Pat the shrimp dry. Season with salt and pepper to taste.
• Place the shrimp into the saucepan with the tomato sauce mix. Add the cheese and stir thoroughly.
• Cook the shrimp until it turns pink, about 3 to 5 minutes. Do not overcook the shrimp because it will become rubbery.
• Remove the pan from the heat and allow to cool before filling the empanadas.
• Roll the empanada dough out on a floured surface until 1/8-inch thick.
• Cut the dough into circles with a round cookie or biscuit cutter. For large empanadas, use 6-inch cutters, and for smaller ones, use 3-inch cutters.
• Place the shrimp filling by the spoonful into the center of the circles.
• Fold the dough over the filling into a half-circle shape, and crimp the edges with a fork. If the edges won't stay sealed, you can dip the fork in water before crimping or use an egg wash . Do not overfill the empanadas. They will burst, and you will lose your filling in the oil.
• Heat a few inches of oil in a heavy-bottom pot over medium heat until the oil reaches 375 F.
• Fry the filled empanadas at 375 F for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels. Cool slightly before serving.

CHEESEBURGER EMPANADAS

Steps:

• Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment.
• Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Season with salt and set the sauce aside.
• Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the ground beef, a pinch of salt and a few grinds of pepper. Cook, breaking the meat apart with a wooden spoon or heatproof spatula, until lightly browned in spots and just cooked through, 3 to 4 minutes. Add the onion and cook, stirring constantly, until crisp-tender, about 2 minutes. Use a large slotted spoon to scoop the meat mixture into a medium bowl and stir in 1/3 cup of the sauce. Allow to cool slightly. Fold the American cheese into the cooled mixture.
• Lightly beat the egg with 1 tablespoon of water in a small bowl for the egg wash and set aside.
• Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon 1 leveled tablespoon of the meat filling just off center on each round. Top the filling with 1 whole pickle chip. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp the edges with a fork. Transfer to one of the prepared baking sheets and brush each empanada with more egg wash. Repeat this process with the remaining sheet of puff pastry and filling. Bake until puffed and golden brown, about 15 minutes. Serve hot with the remaining sauce for dipping.

BEEF AND PORK EMPANADAS

Steps:

• Heat the oil and butter in a skillet over medium heat. When the butter has melted, add the celery and onion. Sauté until translucent. Transfer to a large bowl.
• Brown the ground beef in the skillet, stirring often to break up the beef. Drain off the grease. Add cooked beef to the bowl.
• Brown the sausage in the skillet, stirring often to break up the sausage. Do not drain. Add cooked sausage to the bowl.
• Mix together the salt, black pepper, cayenne pepper, and red pepper flakes in a small bowl. Sprinkle over the contents in the large bowl.
• Add the drops of Tabasco sauce and stir to combine ingredients.
• Refrigerate mixture for several hours or overnight. The butter and sausage grease should cool and harden to help hold the mixture together.
• Whisk together the flour and salt in a large bowl.
• Add the shortening and cut it in using a pastry blender, fork, or with your fingers until the shortening bits are about the size of peas.
• Add the water and stir to bring the dough together.
• Shape the dough into a round disk and cover with plastic wrap. Chill the dough for at least one hour.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out the pastry dough to the thickness of a pie crust, a little less than 1/4-inch.
• Cut the dough into 4-inch circles. You can pull together and re-roll the dough pieces (note those may have a slightly different texture).
• Brush water on the edge of a pastry circle.
• Place about 1 tablespoon of filling in the middle of the pastry circle.
• Fold over the pastry and press down to seal the edge. Use a fork to crimp the edge.
• Repeat using remaining pastry circles.
• Place empanadas on a baking sheet. Use a fork to punch holes in the top of the pastry to allow for release of steam while baking.
• Bake for 25 to 30 minutes, until the edges are very lightly browned.
• Transfer empanadas to a serving platter or cool on a wire rack. Serve warm or at room temperature.

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.

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.

CHORIZO AND POTATO EMPANADAS

Steps:

• Prepare empanada dough according to your chose recipe. Wrap the dough in plastic wrap, and let it rest at room temperature for 1 hour or overnight in the refrigerator.
• Place the sausages in a skillet, and cover them halfway with water. Cook the sausages until the water has evaporated then continue to cook until all sides are browned and the sausages are cooked through.
• Use a spatula to crumble the sausages, and brown them in the skillet for a few minutes longer. Remove sausages from the heat, and set aside to cool.
• Place the onions, cumin, and chopped peppers in the same skillet, adding a bit of vegetable oil if needed. Sauté the vegetables until softened and fragrant.
• Add the potatoes and 1/2 cup of the chicken broth to the skillet with the vegetables, and cook until the liquid has evaporated. Add more liquid in small amounts if necessary, and continue to cook just until the potatoes are just tender.
• Stir the sausage into the potato mixture, and let the filling cool. Season with salt and pepper to taste.
• Preheat the oven to 375 F.
• Divide the empanada dough into about 12 pieces (for medium-large empanadas), and roll each piece into a circle.
• Fill each circle of dough with a couple of tablespoons of filling. Wet the edges of the dough lightly with water and fold the circle of dough in half, sealing the filling inside. Press the edges firmly to seal.
• Fold the edges over in a decorative braid .
• Brush the empanadas lightly with the egg yolk, and place them on a baking sheet. Bake empanadas for 25 to 20 minutes, or until puffed and golden brown.
• Serve empanadas warm or at room temperature.