Baked Empanadas
Baked Empanadas
A Spanish-style appetizer filled with flavor.
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30 min
Prep Time
45 min
Total Time
32
appetizers Ingredients
Filling
12 ounces chorizo or spicy sausage
1 small (12 cup) onion, chopped
1 small (12 cup) green bell pepper, chopped
12 teaspoon finely chopped fresh garlic
12 cup chopped seeded tomato
1 tablespoon chopped fresh oregano leaves
Pastry
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
How to make
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STEP 1
Heat oven to 400°F.
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STEP 2
Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, 5-6 minutes or until sausage is browned and onion is crisply tender. Drain well. Stir in tomato and oregano. Set aside.
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STEP 3
Roll 1 sheet puff pastry to 12-inch square. Cut into 16 (3-inch) squares. Place 1 rounded tablespoon filling into center of each square. Fold opposite corners of squares together to form triangles. Pinch edges of pastry together; crimp with fork to seal. Place triangles onto lightly greased baking sheets. Repeat with remaining pastry sheet and filling.
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STEP 4
Bake 15-20 minutes or until golden brown.
Tip #1
Empanadas can be made ahead. Cover and refrigerate for up to 6 hours or wrap and freeze for up to 1 month. Bake 15-20 minutes or until golden brown.
140 Calories
10 Fat (g)
10 Cholesterol (mg)
170 Sodium (mg)
8 Carbohydrates (g)
0 Dietary Fiber
4 Protein (g)
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