Baked Empanadas
32
appetizers
30 min
PREP TIME
45 min
TOTAL TIME

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.

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

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

Reviews

Explore reviews from
our online community

  November 06, 2009

This was surprisingly good.

— says Trinity
Helpful?
  October 15, 2008

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.

— says Mary Ann
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