Mini Empanadas of Blood Sausage, Apple, and Bacon

Name: Mini Empanadas of Blood Sausage, Apple, and Bacon
Total time: 1 h
Yield: 12 servings
Ingredients: 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; 7 ounces blood sausage peeled and crumbled; salt; ground black pepper; 7/8 pound puff pastry; 1 egg beaten

La Cocina de Babel

11Ingredients

320Calories

60Minutes

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.

Ingredients

servings:

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)
salt
ground black pepper
400 grams puff pastry
1 egg (beaten)

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Directions

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.

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