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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These empanadas use a refrigerated pie crust for the pastry. Ingredients:
1/2 cup chopped onion |
1 garlic clove, minced |
1/2 link hot linguica sausage |
1/4 cup chopped bell pepper |
3/4 teaspoon smoked paprika |
1 small yellow wax chile pepper, seeded and minced |
1 small tomato, seeded and chopped |
1 (15 ounce) package refrigerated pie crusts |
1 egg, beaten |
Directions:
1. Remove casings and chop linguica.
2. Sauté onion and garlic in a large skillet over medium heat for 10 minutes, stirring frequently.
3. Add all remaining ingredients except pie crust and egg; cook over medium-high heat for 5 minutes more and set aside.
4. Unroll pie crust and cut into circles with a 3-inch cutter.
5. Gather scraps, then reroll and cut into circles on a lightly floured board. Preheat oven to 400°F and line 2 baking sheets with parchment paper.
6. Place a small spoonful of meat mixture onto half of each dough circle.
7. Moisten edges with water and fold over to enclose filling; pinch edges to seal. Place on baking sheets and brush with beaten egg. Bake for 20 to 25 minutes or until golden brown.
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