Yield: 48 empanadillas
Notes: An appetizer or light dinner, these meaty morsels will be a hit with family and guests.
1/2 cup chopped dried tart cherries
1/4 cup sherry cooking wine
3/4 pound bulk pork sausage
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/4 cup chopped pine nuts
1/4 cup chopped green onions
4 (9-inch) refrigerated pie crusts
1 egg
beaten with
1 teaspoon water
Servings: 24
1. In a small saucepan over medium heat, warm cherries and sherry about 3 minutes. Remove from heat. Let stand, covered, 10 minutes.
2. Meanwhile, in a skillet over medium heat, cook sausage 5 to 6 minutes, or until browned. Pour off fat. Add cumin, ginger, cayenne, cherry mixture, pine nuts and green onions; mix well. Set aside.
3. Roll each pie crust into a 9 × 12-inch rectangle; cut each crust into 12 (3-inch) squares. Place 1 heaping teaspoon pork and cherry filling in center of each square. Fold over one corner to form a triangle. Seal by brushing edges lightly with water and crimping with a fork.
4. Place on ungreased baking sheets; brush with egg wash. Bake in a preheated 400º oven 12 to 15 minutes, or until lightly brown.
Serving size: 2 empanadillas
Servings: 24
Notes: An appetizer or light dinner, these meaty morsels will be a hit with family and guests.
1/2 cup chopped dried tart cherries
1/4 cup sherry cooking wine
3/4 pound bulk pork sausage
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/4 cup chopped pine nuts
1/4 cup chopped green onions
4 (9-inch) refrigerated pie crusts
1 egg
beaten with
1 teaspoon water
Servings: 24
1. In a small saucepan over medium heat, warm cherries and sherry about 3 minutes. Remove from heat. Let stand, covered, 10 minutes.
2. Meanwhile, in a skillet over medium heat, cook sausage 5 to 6 minutes, or until browned. Pour off fat. Add cumin, ginger, cayenne, cherry mixture, pine nuts and green onions; mix well. Set aside.
3. Roll each pie crust into a 9 × 12-inch rectangle; cut each crust into 12 (3-inch) squares. Place 1 heaping teaspoon pork and cherry filling in center of each square. Fold over one corner to form a triangle. Seal by brushing edges lightly with water and crimping with a fork.
4. Place on ungreased baking sheets; brush with egg wash. Bake in a preheated 400º oven 12 to 15 minutes, or until lightly brown.
Serving size: 2 empanadillas
Servings: 24
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