A Spanish-style appetizer filled with flavor.
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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.
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.
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.
The American holiday table is as varied and diverse as the country itself, making the “traditional” meal something different for every family. Try one of these savory dishes and cook up a new Thanksgiving tradition in your home.