Sausage Empanadas

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 1 (15 ounce) package pillsbury pie crusts (2 crusts)
• 1/4 lb bulk lamb sausage
• 2 tablespoons finely chopped onions
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried oregano, crushed
• 1 tablespoon chopped pimento stuffed olive
• 1 tablespoon chopped raisins
• 1 egg, separated

Recipe

• 1 let pie crusts stand at room temperature for 20 minutes.
• 2 crumble sausage into a medium skillet.
• 3 add onion, garlic powder, cumin and oregano.
• 4 cook over medium-high heat until sausage is no longer pink.
• 5 drain drippings.
• 6 stir in olives and raisins.
• 7 beat the egg yolk slightly; stir into sausage mixture, mixing well.
• 8 carefully unfold crusts.
• 9 cut 6 circles using a 3" cookie cutter.
• 10 i use the pampered chef cut-n-seal(see note below).
• 11 place about 2 tsps of the sausage filling on the cutouts.
• 12 top with 6 more cutouts.
• 13 be sure the edges are sealed.
• 14 moisten fingers with water and pinch dough to seal edges.
• 15 slightly beat the egg ; gently brush over tops of empanadas.
• 16 bake in a 425* oven 15 to 18 minutes or until golden brown.
• 17 note: i make 6 cutouts using the pampered chef cut-n-seal.
• 18 add the filling.
• 19 make the toppers one at a time.
• 20 as you cut one place it over the top of your filled one and push down on the cut-n-seal.
• 21 check the edges for sealing.