Empanadas are turnovers that are made with either a sweet or spicy filling.
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3/4 pound chorizo sausage, casing removed
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped fresh cilantro
1 (17.3-ounce) package (2 sheets) frozen puff pastry sheets, thawed
3 ounces (3/4 cup) Land O Lakes® Monterey Jack Cheese shredded
2 tablespoons Land O Lakes® Butter melted
Salsa, if desired
Shredded lettuce, if desired
Heat oven to 400°F.
Cook sausage and pepper in 10-inch skillet over medium heat, stirring occasionally to break up sausage, 6-8 minutes or until cooked through. Drain. Remove from heat; stir in cilantro. Set aside.
Roll 1 sheet puff pastry to 14-inch square. Cut into 16 (3 1/2-inch) squares. Place 1 tablespoon filling and 1 teaspoon cheese in center of each square. Lightly brush edges of square with water. Fold opposite corners of squares together to form triangles; crimp with fork to seal. Place onto ungreased baking sheet. Repeat with remaining pastry sheet and filling.
Brush each empanada with melted butter. Bake 10-12 minutes or until puffed and lightly browned. Serve immediately. Serve with salsa and shredded lettuce, if desired.
To make ahead, wrap unbaked empanadas in plastic food wrap. Place in refrigerator for up to 24 hours. When ready to serve, bake as directed above.
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I've made it for several parties and it's always a big hit.
I served this at a gathering of friends & it was a big hit. All the ladies wanted the recipe.
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