Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sausage and apple empanadas. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Sausage and Apple Empanadas - A super delicious (and easy!) empanadas recipe filled with sausage, apple, sweet potato, sage and other Then we made a very simple empanada dough and filled that with the sausage and apple filling! You can bake these sausage and apple empanadas. Empanadas are a traditionally Spanish or Latin American stuffed pastry.
Sausage and Apple Empanadas is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Sausage and Apple Empanadas is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook sausage and apple empanadas using 8 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Sausage and Apple Empanadas:
- Prepare 2 lbs Hot Italian Sausage
- Make ready 2 Melrose Apples
- Prepare 1/8 cup Feta cheese crumbles
- Make ready 2 tsp Ground Sage
- Prepare 1 tsp Poultry Seasoning
- Get 1 cup Corn starch slurry
- Prepare Unsweetened Fry Pie Dough
- Take 1 dash Nutmeg
Make these easy Spanish inspired empanadas with Pillsbury refrigerated biscuits. Our delicious empanadas are handmade, baked not fried, and always filled with love. Her newest idea is The Empanada Company, specializing in a variety of different types of empanadas and pastries from Mexico and other countries. Bacon, Smoked Gouda and Green Apple Empanada Applewood smoked bacon, smoked gouda cheese and green apple - on traditional pastry.
Instructions to make Sausage and Apple Empanadas:
- Add the sage and poultry seasoning to the sausage and brown in a large cast iron skillet.
- Prepare your favorite fry pie dough omitting the sugars. We used a GF recipe and also tried a few in fresh made corn tortillas. Between the 2 types of dough we had enough to make 14 empanadas.
- Once brown chop 1 apple into 1/2 inch chucks and add to the sausage and cook until softened.
- Chop the 2nd apple into 1/4 inch chunks and stir into the sausage with the nutmeg-just a couple passes across a microplane is enough. Set the temp to low.
- Add the feta and cornstarch slurry. Then take off heat and let cool a bit so the dough can be stuffed.
- Heat another cast iron skillet with either shortening or your favorite oil to 350°.
- Roll the dough out to about 1/8 - 1/4 inch thick and cut out 6 inch rounds.
- Stuff each round, dab water along the edges of the round then fold in half. Crimp the edge with a fork to seal.
- Fry only 2-3 at a time to not drop the temp of the oil. Brown both sides the set on a wire rack to drain and keep in an oven on the lowest setting to keep warm.
- Serve with some breaded leek rings and try to not over eat!
Empanadas are likely to have originated from Galicia, Spain, where they were prepared as a portable and filling meal for working people, providing energy A true international dish in every sense of the word, empanadas are so popular that there is even a Latin American Empanada Festival, celebrated. Sausage and Apple Stuffing. this link is to an external site that may or may not meet accessibility guidelines. Add chopped apples, vanilla extract, honey, and nutmeg. Create a slurry with cornstarch and water in a small bowl. Glaze each of the empanada wrappers with the wet brush along the edges.
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