Baked Empanadas

Baked Empanadas
24
2 Reviews
A Spanish-style appetizer filled with flavor.
30 min
Prep Time
45 min
Total Time
32 appetizers

Ingredients

Filling

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*

Pastry

1 (17 1/4-ounce) package
frozen puff pastry sheets, thawed
 
*Substitute 3/4 teaspoon dried oregano leaves.

Directions

  1. Heat oven to 400°F.
  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. 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. Bake 15-20 minutes or until golden brown.

Recipe Tips

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
Cholesterol
10mg
Carbohydrates
8g
Protein
4g
Fat
10g
Sodium
170mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

This was surprisingly good.

Rating

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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