Easy Sausage Empanadas
- Yield servings
- Prep 10 mins
- Cook 25 mins
Ingredients
- 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)
Instructions
-
Crumble sausage in a medium skillet. Add onion, garlic powder, cumin and oregano; cook over medium-high heat till sausage is no longer pink.
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Drain and discard drippings. Stir in olives and raisins. Beat the egg yolk slightly; stir into sausage mixture, mixing well.
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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.
-
Moisten fingers with water and pinch dough to seal edges. Slighly beat the egg white; gently brush over top of empanadas.
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Bake in a 425F. oven for 15-18 minutes, until browned. Serve hot.
