1/4 pound bulk pork sausage
2 tablespoons finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon chopped pimiento-stuffed olives
1 tablespoon chopped raisins
1 egg, separated
1 15-ounce package prepared pie crusts (2 crusts)
Servings: 12
1. Crumble sausage in a medium skillet. Add onion, garlic powder, cumin and oregano; cook over medium-high heat till sausage is no longer pink. Drain drippings. Stir in olives and raisins. Beat the egg yolk slightly; stir into sausage mixture, mixing well.
2. Let pie crusts stand at room temperature for 20 minutes or according to package directions. Carefully unfold crusts. Cut into desired shapes using 3-inch cookie cutters. Place about 2 teaspoons or the sausage filling on half the cutouts. Top with remaining dough. Moisten fingers with water and pinch dough to seal edges. Slightly beat the egg white; gently brush over top of empañadas. Bake in a 425ºF oven for 15-18 minutes or till done.
Preparation Time: 25 minutes
Cooking Time: 15 minutes
2 tablespoons finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon chopped pimiento-stuffed olives
1 tablespoon chopped raisins
1 egg, separated
1 15-ounce package prepared pie crusts (2 crusts)
Servings: 12
1. Crumble sausage in a medium skillet. Add onion, garlic powder, cumin and oregano; cook over medium-high heat till sausage is no longer pink. Drain drippings. Stir in olives and raisins. Beat the egg yolk slightly; stir into sausage mixture, mixing well.
2. Let pie crusts stand at room temperature for 20 minutes or according to package directions. Carefully unfold crusts. Cut into desired shapes using 3-inch cookie cutters. Place about 2 teaspoons or the sausage filling on half the cutouts. Top with remaining dough. Moisten fingers with water and pinch dough to seal edges. Slightly beat the egg white; gently brush over top of empañadas. Bake in a 425ºF oven for 15-18 minutes or till done.
Preparation Time: 25 minutes
Cooking Time: 15 minutes
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