Italian Sausage Empanadas
Savory and satisfying! Buttery flaky pastry wrapped around beautiful Italian sausage and cheese. What's not to love?
Ingredients
- 2 Italian sausage links, meat removed from casings
- 1 Tbsp. Olive oil
- 1/4 cup Onion, diced
- 1/4 cup Green Bell pepper, diced
- 2 lge. Garlic cloves, minced
- 1/2 tsp. Dried Italian seasoning
- 1/2 cup Cheddar cheese, grated
- 1/2 cup Parmesan cheese, grated
- Salt/Pepper to taste
- 1 Egg plus 1 Tbsp. water for brushing tops before baking.
Instructions
- Grate the cheeses and set aside.
- Dice the Bell Pepper and onion and set aside. Mince the garlic.
- In a heavy bottomed skillet heat 1 Tbsp. olive oil. Add the sausage and brown. Do not cook all the way through as the meat will continue cooking as the Empanadas bake.
- Add Bell Pepper and onion to the pan and cook for another 2 minutes. Add the minced garlic.
- Remove from the heat and add 1/2 tsp. dried Italian seasoning, the two grated cheeses and salt/pepper to taste. Let cool completely before filling.
- Roll out pie-dough to 1/4 inch thickness. Cut the dough into circles. Fill each circle with a tablespoon or more of meat. Roll the pastry together to make a half-moon.
- Using your fingers, cinch the edges together and then using a fork press the edges to close more securely. If the edges are stubborn, wet your fingers with water and that will help form the seal.
- Brush the tops of the Empanadas liberally with 1 egg beaten with 1 Tbsp. of water. Place in the refrigerator for 1/2 hour before baking.
- Bake in a preheated 375 degree oven for 20-22 minutes or until tops are golden brown.