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EASY SAUSAGE EMPANADAS

Serves 12

1/4 pound bulk pork sausage
2 tablespoons finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon chopped pimiento-stuffed olives
1 tablespoon chopped raisins
1 egg, separated
1 15-oz. package prepared pie crusts (2 crusts) 


Cooking Directions
Crumble sausage in a medium skillet.
Add onion, garlic powder, cumin and oregano; cook over medium-high heat till sausage is no longer pink.

Drain and discard drippings.

Stir in olives and raisins.
Beat the egg yolk slightly; stir into sausage mixture, mixing well.

Unfold crusts and cut into 3-inch rounds with biscuit cutter. Place about 2 teaspoons of sausage filling on half the cutouts. Top with remaining dough. Moisten fingers with water and pinch dough to seal edges.

Slighly beat the egg white; gently brush over top of empanadas.
Bake in a 425 degree F. oven for 15-18 minutes, until browned. Serve hot.

Serving Suggestions
Make the filling ahead of time, cover and chill. These will disappear quickly from the appetizer table, so plan for a double batch.


Nutrition Facts
Calories 180 calories; Fat 12 grams; Cholesterol 25 milligrams; Saturated Fat 4 grams; Protein 3 grams; Sodium 210 milligrams; Carbohydrates 19 grams
 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

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