Mexican Sausage Turnovers Recipes

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the spinach, cheese, mustard, marjoram, salt and pepper. Cook and stir until cheese is melted. Remove from the heat; cool slightly., Divide dough into eight portions; roll each into a 6-in. circle. Spoon about 1/2 cup meat mixture on half of each circle. Brush edges with egg white; fold dough over filling and press edges with a fork to seal. Place on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Brush tops with egg white; cut slits in the top of each. Bake at 350° for 20 minutes or until golden brown. Freeze option: Cover and freeze unbaked turnovers on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake turnovers as directed, increasing time as necessary to heat through.

Steps:

• In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.

Steps:

• Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
• On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
• Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

Steps:

• In a medium bowl, dissolve yeast and sugar in warm water. Let stand until it begins to foam, about 5-10 minutes.
• Stir parmesan, oil, salt and pepper into yeast mixture. Using an electric mixer set on low speed, beat in flour, 1/2 cup at a time, until soft dough forms.
• On a floured surface, knead dough until smooth and elastic, 5-10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled in size, about 40 minutes.
• In a skillet, cook sausage over medium heat, stirring, until browned. Drain on paper towels. In a large bowl, combine sausage, bread crumbs, egg, Parmesan, parsley and thyme; mix well.
• Grease 2 baking sheets. Punch down dough. On a floured surface, using a floured rolling pin, roll dough to 1/8-inch thickness. Using a knife, cut dough in squares and circles.
• Spoon filling into center of each dough piece.
• Brush edges with water. Fold dough to form packets. Place on baking sheets. Cover loosely; let rise 25 minutes.
• Preheat oven to 350°F Brush turnovers with egg. Sprinkle with Parmesan. Bake about 12-15 minutes.

Steps:

• Crumble the sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and mix in the cream cheese, cayenne pepper, parsley and mushrooms. Remove from the heat, and allow to cool. Chill in the refrigerator for about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll the crescent roll dough, and separate at the perforations. Stretch each one out as large as you can without breaking, and place a large spoonful of the sausage mixture at the large end. Wrap up like a diaper: fold in the sides, and roll towards the point. Press any openings together to seal. Place on a baking sheet.
• Bake for 16 to 20 minutes in the preheated oven, until golden brown.

Steps:

• 1. Prepare the dough. Cover and refrigerate while making the filling. In a medium skillet, heat the oil over medium heat and cook the onion, stirring, until softened, about 3 minutes. Add the chorizo breaking it into small pieces and cook until brown and well done, 6 minutes. Transfer to a plate to cool completely. 2. Preheat the oven to 400°. Place half of the reserved dough on a floured board and roll it out thin. Cut into 4-inch circles. Gather the scraps and re-roll. Put 1 tablespoon of the filling on each circle and fold in half. Moisten the edges with water and crimp with a fork or fingers to seal. Place on an ungreased baking sheet. Brush the tops with beaten egg white and bake until golden brown, about 15 minutes. Cool on a rack. Repeat rolling, filling, and baking with the remaining half of the dough. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a skillet, cover and cook sausage patties over medium heat for 10 minutes or until browned, turning occasionally.
• Remove from the skillet and keep warm.
• Combine eggs, milk, salt, mustard and pepper.
• In a small skillet, melt butter. Add the egg mixture.
• Cook and stir over medium heat until eggs are set.
• Separate biscuits into eight pieces.
• On a lightly floured surface, roll each biscuit into a 6-inch circle.
• On half of the circle, spread salad dressing to within 1/2 inch of edges.
• Top with a sausage patty, 2 Tablespoons egg and 1/2 slice of cheese.
• Fold dough over, seal edges with a fork.
• Place on an ungreased baking sheet.
• Bake at 350 degrees for 14-17 minutes or until golden brown.