Sausage and Apple Empanadas. These sausage and apple empanadas are a meal that both kids and grown-ups will love and they are filled with fantastic flavor - thanks in no small part to Jones Dairy Farm sausage! If you're a regular here at A Family Feast, then you probably already know that Jack and I are big fans of Jones Dairy Farms' all-natural products! Crumble sausage into skillet and brown, stirring frequently with spatula.
Warm empanadas filled with savory Jimmy Dean® Original Sausage Crumbles and drizzled with a sweet homemade apple ginger syrup make for a flavorful start to the day. Sausage and Apple Empanadas - A Family Feast® Sausage and Apple Empanadas - A super delicious (and easy!) empanadas recipe filled with sausage, apple, sweet potato, sage and other fantastic flavor! Crumble sausage into a medium skillet. You can cook Sausage and Apple Empanadas using 8 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Sausage and Apple Empanadas
- Prepare of Hot Italian Sausage.
- Prepare of Melrose Apples.
- You need of Feta cheese crumbles.
- You need of Ground Sage.
- It's of Poultry Seasoning.
- It's of Corn starch slurry.
- You need of Unsweetened Fry Pie Dough.
- It's of Nutmeg.
Add onion, garlic powder, cumin and oregano. Cook over medium-high heat until sausage is no longer pink. Jimmy and Jack Empanadas with Sweet Maple Apple Ginger Syrup. Cut a small slit or poke a few holes in the top of each empanada to let some of the steam out while baking.
Sausage and Apple Empanadas instructions
- 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!.
Brush the tops of the empanadas with the egg white and sprinkle with turbinado sugar. Every tasty empanada starts with the dough. In Latin Caribbean cooking you'll come across two types of dough. One is simple flour dough much like a pie crust and the other is reddish yellow dough made with yuca. You can use either dough interchangeably, but for beginners, try the simple flour dough first.