1/4 pound bulk pork sausage
2 tablespoons finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon chopped pimiento-stuffed green olives
1 tablespoon chopped raisins
Salt and pepper to taste
1 egg, separated
1 (15-ounce) package prepared pie crusts (2 crusts)


1. Preheat oven to 425 degrees F. In a medium skillet over medium heat, cook and crumble sausage until no longer pink, about 10 minutes. Add onion, garlic powder, cumin and oregano; cook over medium-high heat until onion is softened, about 5 minutes. Drain and discard drippings. Stir in olives and raisins. Season with salt and pepper. Beat the egg yolk slightly; stir into sausage mixture, mixing well.
2. 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. Bake about 15 to 18 minutes, until golden brown. Serve hot.

Make the filling ahead of time, cover and chill. These will disappear quickly from the appetizer table, so plan for a double batch.

Easy Sausage Empanadas
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