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.
Easy Empanadas with Sour Cream Dipping Sauce
Ingredients
- 1 pkg Isernio’s Southwestern Style Chile & Garlic Chicken Sausage Meal Starter
- 1 Russet potato, peeled and diced into ¼-inch cubes
- ½ cup frozen corn
- 1 cup sour cream
- Hot sauce
- 3-4 packages (6-8 sheets) frozen Puff Pastry dough, defrosted according to package directions
- 1 egg
- 1 Tb. cooking oil
Instructions
- Preheat your oven to 425 degrees.
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the empanadas with the sour cream dipping sauce on the side.
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