Warm-Spice Sausage Empanadas

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
6-8 servings

Ingredients
  • 4 ounces sweet Italian sausage, casing removed
  • ½ small green bell pepper, finely chopped
  • 2 scallions, thinly sliced
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ½ cup canned crushed tomatoes
  • 1 (14.1-ounce) box pie crusts
Directions
  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

  • Heat a large skillet over medium-high heat. Add the sausage and cook, stirring and smashing with a wooden spoon to break the meat up into tiny pieces, until browned, about 3 minutes. Add the pepper and scallions and cook, stirring, until the pepper is tender, about 3 minutes.

  • Stir in the cumin and cinnamon, then add the tomatoes. Cook, stirring occasionally, until the liquid evaporates and the mixture is dry, about 5 minutes. Transfer to a large plate, spreading into a thin layer, and freeze to cool quickly to room temperature.

  • While the filling cools, unroll the pie crusts and cut into 2½-inch rounds as close together as possible. You should get 15 rounds from each crust. Discard the scraps or save for another use.

  • Place 1 level teaspoon filling in the center of each round. Fold each round in half to form a half moon and press and pinch the edges to seal. Place on the prepared pan, spacing 1 inch apart.

  • Bake until golden brown, 15 to 20 minutes. Cool on the pan on a wire rack for 10 minutes. Serve hot, warm, or at room temperature.


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