Recipe courtesy of Walmart

Warm-Spice Sausage Empanadas

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  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
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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


  1. Preheat the oven to 425 degrees 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.
  2. 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. 
  3. 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. 
  4. 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.
  5. 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.