Empanadas are a traditionally Spanish or Latin American stuffed pastry. These mini empanadas are made with a puff pastry that you can make yourself or buy pre-made and are stuffed with crumbled blood sausage, apple, and bacon filling. These empanadas can be shaped in a tart mold or can be shaped by hand into a traditional half moon shape. If you are not a fan of blood sausage, you can also substitute other ground meat.
- olive oil
- 2 scallions (thinly sliced)
- 2 tablespoons fresh thyme
- 2 strips bacon (diced)
- 1 apple (acidic, such as Granny Smith, peeled and cubed into 1-cm. sections)
- 2 tablespoons raisins
- 200 grams blood sausage (peeled and crumbled)
- ground black pepper
- 400 grams puff pastry
- 1 egg (beaten)
- Heat a drizzle of olive oil in a skillet and add the scallions and thyme. Saute a few minutes until softened.
- Raise the heat and add the bacon, apple, and raisins. Continue to saute until the apple is golden and the bacon is cooked through.
- Add the blood sausage and salt and pepper to taste. Stir everything together well. Remove from heat and set aside to cool.
- Preheat the oven to 190 degrees Celsius.
- Grease 12 tart molds.
- Roll out the puff pastry as thin as possible. With the help of a tart cutter or a glass turned upside down, cut out 12 circles of 9 centimeters diameter, and another 12 circles of 7 centimeters diameter.
- Line the tart molds with the 9-centimeter diameter dough. Add a tablespoon of the blood sausage mixture to each tart. Baste the sides of the dough with a little water.
- Now top each tart mold with the 7-centimeter diameter dough and pinch the edges to seal the empanada.
- Baste the tops with the beaten egg and pierce the middles to let the steam escape.
- Bake 20 minutes until golden.
PER SERVING *
|Calories320Calories from Fat220|
|% DAILY VALUE*|
|Calories from Fat220|
|% DAILY VALUE*|