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Sausage Sweet Potato Empanadas

Total Time

Prep: 30 min. Bake: 15 min./batch

Makes

4 dozen

An easy recipe that can be used for appetizers or pair it with a salad for a main course. Bonus - easy to freeze extras for appetizers when surprise guests show up. —Megan Smith, Chandler, Arizona
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Ingredients

  • 1 large Granny Smith apple, peeled and cut into 1/2-in. cubes
  • 1-1/2 cups cubed peeled sweet potatoes (1/2-in. cubes)
  • 1-1/2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cinnamon
  • 1/2 pound bulk pork sausage
  • 1 ounce crumbled goat cheese
  • 2 sheets refrigerated pie crust
  • 1 large egg
  • 1/4 teaspoon water

Directions

  1. Preheat oven to 400°. Place apples and sweet potato on a foil-lined rimmed baking sheet. Drizzle with oil; sprinkle with salt, pepper and cinnamon. Toss to coat. Roast until tender, about 20 minutes.
  2. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Add apple mixture and goat cheese; stir to combine.
  3. On a lightly floured surface, roll crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 heaping teaspoon filling on 1 side of each circle. Beat egg and water. Brush edges of pastry with egg wash; fold circles in half. With a fork, press edges to seal. Brush with egg wash. Bake until golden brown, 12-15 minutes per batch.

Can you freeze Sausage Sweet Potato Empanadas?

Bake and cool empanadas. Freeze cooled empanadas in freezer containers. To use, reheat empanadas on a baking sheet in a preheated 400° oven until heated through, 12-15 minutes.

Nutrition Facts

1 empanada: 61 calories, 4g fat (1g saturated fat), 7mg cholesterol, 80mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein.

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