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Baked Empanadas

Baked Empanadas

A Spanish-style appetizer filled with flavor.

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30 min
Prep Time
45 min
Total Time



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


 *Substitute 3/4 teaspoon dried oregano leaves.

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. 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.

  3. 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.

  4. 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.

Nutrition (1 appetizer)

140 Calories
10 Fat (g)
10 Cholesterol (mg)
170 Sodium (mg)
8 Carbohydrates (g)
0 Dietary Fiber
4 Protein (g)
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