Baked Empanadas

Baked Empanadas

A Spanish-style appetizer filled with flavor.

30 min. prep time
32 appetizers
252 Ratings



12 ounces chorizo or spicy sausage
1 small (1/2 cup) onion, chopped
1 small (1/2 cup) green bell pepper, chopped
1/2 teaspoon finely chopped fresh garlic
1/2 cup chopped seeded tomato
1 tablespoon chopped fresh oregano leaves*


1 (17 1/4-ounce) package frozen puff pastry sheets, thawed


Heat oven to 400°F.

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.

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.

Bake 15-20 minutes or until golden brown.

*Substitute 3/4 teaspoon dried oregano leaves.

Recipe Tip

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.

Nutrition Facts (1 appetizer)

Calories: 140

Fat: 10g

Cholesterol: 10mg

Sodium: 170mg

Carbohydrates: 8g

Dietary Fiber: 0g

Protein: 4g

Recipe #7354©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

This was surprisingly good.
An empanada maker would have worked better than the fork but this recipe disappeared when I served it as an appetizer and also froze well.

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