Rockyn Robyn’s Baked Chicken Sausage Empanadas
I made these for dinner last night with a Caesar salad and it was a huge hit, and so easy to make. You can buy the Goya Empanada discs in the frozen food section of your favorite grocery store. Just make sure you buy the package that indicates the empanada discs are for Baking. It says it right on the front of the package. The empanada discs need to be DEFROSTED before you make this dish.
Ingredients:
¾ LB chicken sausage (removed from casing)
2 tbsp olive oil
3 slices provolone cheese (slice each piece into quarters) You should wind up with 12 pieces total
6 tsp shredded Asiago
1 pkg of frozen Goya BAKING empanada discs (12 in a pkg)
2 tbsp flour
1 egg beaten with a splash of water
Granulated garlic (I love the Badia brand)
A few ounces of your favorite vodka sauce for dipping (I love Trader Joe’s)
What you’ll need:
Large cookie sheet
Parchment paper
Rolling pin
Frying pan
Remove sausage from the casing and mix sausage in a bowl with your favorite seasonings – salt, pepper, garlic, basil…etc
Heat olive oil in the pan and add the sausage until it’s cooked through. Let it cool off a bit so you can safely handle it.
Preheat oven to 375
On a lightly floured surface, using a rolling pin, roll out empanada disc until ½” larger in diameter.
Spoon about 1 tbsp. meat mixture into middle of the disc, add a ½ tsp asiago then add a quarter slice of provolone.
Moisten the edges with the egg wash and fold empanada over the filling to form a half moon; and seal it closed with the tines of a fork.
Put empanadas on the parchment covered cookie sheet and brush the empanadas with egg wash that will help create that golden brown goodness and then sprinkle with granulated garlic.
Bake for 18 to 20 minute in a 375 degree oven. Empanadas will be golden and flaky
Heat up a dish of your favorite vodka sauce in the microwave so you can dip your empanadas when you’re ready to eat.
