Easy Sausage Empanadas

  • Yield: servings
  • Prep: 10 mins
  • Cook: 25 mins


1/4pound bulk pork sausage
2tablespoons onion, finely chopped
1/8teaspoon garlic powder
1/8teaspoon ground cumin
1/8teaspoon dried oregano, crushed
1tablespoon pimento-stuffed olives, chopped
1tablespoon 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. 

Nutritional Info *per serving

  • Calories 590
  • Glycemic Load 1
  • Fat 40g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3g
  • Cholesterol 65mg
  • Sodium 670mg
  • Potassium 110mg
  • Carbohydrate 49g
  • Fiber 0g
  • Sugars 2g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%