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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