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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These are a hit with my family and friends. I got this from Treasury of Christmas Recipe Collection. Be sure to make enough, because they will be gone before you know it. Christmas is the time when I make these. These are great appetizers. Ingredients:
1 (15 ounce) package pillsbury pie crusts (2 crusts) |
1/4 lb bulk pork sausage |
2 tablespoons finely chopped onions |
1/8 teaspoon garlic powder |
1/8 teaspoon ground cumin |
1/8 teaspoon dried oregano, crushed |
1 tablespoon chopped pimento stuffed olive |
1 tablespoon chopped raisins |
1 egg, separated |
Directions:
1. Let pie crusts stand at room temperature for 20 minutes.
2. Crumble sausage into a medium skillet.
3. Add onion, garlic powder, cumin and oregano.
4. Cook over medium-high heat until sausage is no longer pink.
5. Drain drippings.
6. Stir in olives and raisins.
7. Beat the egg yolk slightly; stir into sausage mixture, mixing well.
8. Carefully unfold crusts.
9. Cut 6 circles using a 3 cookie cutter.
10. I use the Pampered Chef Cut-N-Seal(See NOTE below).
11. Place about 2 tsps of the sausage filling on the cutouts.
12. Top with 6 more cutouts.
13. Be sure the edges are sealed.
14. Moisten fingers with water and pinch dough to seal edges.
15. Slightly beat the egg white; gently brush over tops of empanadas.
16. Bake in a 425* oven 15 to 18 minutes or until golden brown.
17. NOTE: I make 6 cutouts using the Pampered Chef Cut-N-Seal.
18. Add the filling.
19. Make the toppers one at a time.
20. As you cut one place it over the top of your filled one and push down on the Cut-N-Seal.
21. Check the edges for sealing.
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