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Easy Empanadas with Sour Cream Dipping Sauce

These rustic hand pies are traditionally made with slow-cooked meat wrapped in a homemade dough, then deep fried. Seasoned sausage and frozen Puff Pastry dough mean your empanadas are prepped in minutes, and a quick egg wash before baking yields the crunchy golden crust you crave. These will be a hit as a meal or an app! Yields 30-40 empanadas.

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Instructions

  1. Preheat your oven to 425 degrees.
  2. Heat cooking oil over medium-high heat. When oil shimmers, add the package of Isernio’s Southwestern Style Chile & Garlic Chicken Sausage Meal Starter. Cook for five minutes, breaking up the sausage into crumbles as it cooks. (The sausage will not be cooked through at this point.)
  3. Add the diced potato and corn. Cover your skillet, reduce the heat to medium, and cook for approximately 8 minutes until potatoes are tender but not mushy. Remove the lid and allow some of the excess liquid to cook off, taking care not to completely dry out the filling.
  4. Spread the Puff Pastry sheets on a cutting board and use a 4-inch diameter bowl as a guide to cut out 4-inch circles of dough. You will get five circles per sheet of dough.
  5. Spoon 1-2 tablespoons of filling onto each circle of dough. Do not over-fill. Fold one side over the other to form a half circle, then seal the seam securely with your fingers or a fork.
  6. Spread parchment paper on a baking sheet and place empanadas at least two inches apart. Pierce the top of each empanada three times with a fork.
  7. In a small bowl, whisk together the egg and 1 Tb. water. Apply the egg wash to the tops of the empanadas using a pastry or basting brush.
  8. Bake empanadas at 425 degrees for 15-20 minutes until they are golden brown. Begin checking them around 15 minutes to make sure they don’t overcook.
  9. While the empanadas are baking, mix the sour cream with your hot sauce of choice. The amount of hot sauce you add will depend on your desired level of heat.
  10. Serve the empanadas with the sour cream dipping sauce on the side.

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