Italian Sausage Empanadas Recipes

Steps:

• In a large skillet over medium heat, brown sausage; drain. Stir in 6 tbsp pizza sauce. Preheat oven to 375. Separate dough into 20 biscuits. Roll or press each round into a 4" circle. Place 1 tbsp meat mixture in center of each circle. Top each with cheese; press lightly. Fold dough over filling to form half-circle. Press edges together; seal and prick top with fork. Place on ungreased cookie sheet; brush with beaten egg. Bake 9-14 minutes or until golden brown. Meanwhile, heat remaining pizza sauce in a small saucepan over low heat until hot. Serve alongside empanadas for dipping.

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.

Steps:

• 1. Making Empanada Dough
• 2. In a bowl, combine all wet ingredients, beat well and set aside. In a separate bowl, mix together flour and salt. Then add shortening and cut into the flour mix with a pastry blender or a fork.
• 3. Make a well in the center of the flour mixture and mix in wet ingredients, blend well with a fork until dough becomes stiff. (You may add a little more cold water if required at this point.)
• 4. Turn dough out onto a lightly floured surface. Knead dough until all the flour is incorporated and the dough is smooth. Then wrap dough in plastic wrap and refrigerate for about one hour. Dough will make about (10) 6" empanadas.
• 5. Making Sausage Filling
• 6. While dough is chilling, in a large skillet over medium heat add olive oil, onions, garlic, diced peppers and saute for about 2 - 3 minutes then add sausage; breaking it up into small pieces,cooking for 5 to 7 minutes or until sausage is no longer pink.
• 7. Then add fresh basil and combine well. Remove sausage mixture from skillet and drain excess liquid and place in bowl. While sausage is warm add 1/2 of shredded cheese and blend well.
• 8. Take dough from refrigerator and place on lightly floured surface and cut in 1/2 to make the first 5 empanada shells. Then repeat the process.
• 9. Form empanada dough into mold and seal edges. If you do not have a mold, then 6" cookie cutter and cut out circles. Fill empanada dough with about tablespoon of filling and add a little more cheese. Then fold and use a fork to press the edges together.
• 10. Preheat oven to 400 degrees, place empanadas on parchment lined baking sheet. Brush tops with egg wash and bake until brown for about 30 to 40 minutes.
• 11. Remove and serve. Enjoy