Ingredients
-
1/2
-
1
-
1/2
-
1/4
-
3/4
-
1
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Spicy Empanadas Tapas, Posted for Zaar World Tour III These empanadas use a refrigerated pie crust for the pastry , I love, love, love the idea of using ready-made pie crust as pastry for empanadas! It has never occurred to me before and makes these such a quick treat! used chorizo instead of linguica but otherwise followed the recipe Rolled out the pie crust as well as I could but only got 18 empanadas – but on the other hand, the amount of filling was just right for my 18 circles! Thank you for sharing, these were lovely!, I loved this! used spicy Italian sausage instead and it was wonderful!
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Steps
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1
Done
|
Remove Casings and Chop Linguica. |
|
2
Done
|
Saut Onion and Garlic in a Large Skillet Over Medium Heat For 10 Minutes, Stirring Frequently. |
|
3
Done
|
Add All Remaining Ingredients Except Pie Crust and Egg; Cook Over Medium-High Heat For 5 Minutes More and Set Aside. |
|
4
Done
|
Unroll Pie Crust and Cut Into Circles With a 3-Inch Cutter. |
|
5
Done
|
Gather Scraps, Then Reroll and Cut Into Circles on a Lightly Floured Board. Preheat Oven to 400f and Line 2 Baking Sheets With Parchment Paper. |
|
6
Done
|
Place a Small Spoonful of Meat Mixture Onto Half of Each Dough Circle. |
|
7
Done
|
Moisten Edges With Water and Fold Over to Enclose Filling; Pinch Edges to Seal. Place on Baking Sheets and Brush With Beaten Egg. Bake For 20 to 25 Minutes or Until Golden Brown. |
