Easy Sausage Empanadas

  • Yield servings
  • Prep 10 mins
  • Cook 25 mins


1/4 pound bulk pork sausage
2 tablespoons onion, finely chopped
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon pimento-stuffed olives, chopped
1 tablespoon raisins, chopped
1 -- egg, separated
1 -- 15-oz package ready to bake pie crusts, (2 crusts)


  1. Crumble sausage in a medium skillet. Add onion, garlic powder, cumin and oregano; cook over medium-high heat till sausage is no longer pink.

  2. Drain and discard drippings. Stir in olives and raisins. Beat the egg yolk slightly; stir into sausage mixture, mixing well.

  3. 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.

  4. Moisten fingers with water and pinch dough to seal edges. Slighly beat the egg white; gently brush over top of empanadas.

  5. Bake in a 425F. oven for 15-18 minutes, until browned. Serve hot. 



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