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Ingredients
US|METRIC
12 SERVINGS
- 1/4 lb. bulk pork sausages
- 2 Tbsp. onions (finely chopped)
- 1/8 tsp. garlic powder
- 1/8 tsp. ground cumin
- 1/8 tsp. dried oregano (crushed)
- 1 Tbsp. pimento-stuffed green olives (chopped)
- 1 Tbsp. raisins (chopped)
- 1 eggs (separated)
- 15 oz. refrigerated piecrusts (2 crusts)
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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.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium150mg6% |
| Potassium40mg1% |
| Protein2g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A0% |
| Vitamin C0% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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