Ingredients for Baked Empanadas
- 1 pound bulk chorizo sausage
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 cloves fresh garlic, minced
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 1/2 teaspoons dried oregano leaves
- 2 sheets frozen puff pastry, thawed
- salt, to taste
- pepper, to taste
- 1 egg, beaten
- cooking spray
- flour, for dusting
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How to Make Baked Empanadas
- Preheat oven to 400°F (200°C).
- In a 10-inch skillet, cook sausage, onion, green pepper, and garlic over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (about 8-10 minutes).
- Drain off any excess grease.
- Stir in diced tomatoes (undrained) and oregano. Season with salt and pepper to taste. Cook for another 2-3 minutes to allow flavors to blend.
- Remove from heat and let the filling cool completely.
- On a lightly floured surface, roll out one sheet of thawed puff pastry to a 12-inch square.
- Cut the pastry into 16 equal squares.
- Place 1 rounded tablespoon of the cooled filling in the center of each square.
- Fold opposite corners of each square to form a triangle, firmly pressing the edges to seal.
- Crimp the edges with a fork to create a decorative seal.
- For a richer color and shine, brush the empanadas with a beaten egg.
- Place the empanadas onto a lightly greased baking sheet.
- Repeat with the remaining puff pastry sheet and filling.
- Bake for 15-20 minutes, or until the empanadas are golden brown and puffed up.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
1g
Fat
15g
Carbs
2g
