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Spicy Empanadas Tapas

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“Posted for Zaar World Tour III. These empanadas use a refrigerated pie crust for the pastry.”
READY IN:
1hr
YIELD:
28 empanadas
UNITS:
US

Ingredients Nutrition

  • 12 cup chopped onion
  • 1 garlic clove, minced
  • 12 link hot linguica sausage
  • 14 cup chopped bell pepper
  • 34 teaspoon smoked paprika
  • 1 small yellow wax chile pepper, seeded and minced
  • 1 small tomatoes, seeded and chopped
  • 1 (15 ounce) package refrigerated pie crusts
  • 1 egg, beaten

Directions

  1. Remove casings and chop linguica.
  2. Sauté onion and garlic in a large skillet over medium heat for 10 minutes, stirring frequently.
  3. Add all remaining ingredients except pie crust and egg; cook over medium-high heat for 5 minutes more and set aside.
  4. Unroll pie crust and cut into circles with a 3-inch cutter.
  5. Gather scraps, then reroll and cut into circles on a lightly floured board. Preheat oven to 400°F and line 2 baking sheets with parchment paper.
  6. Place a small spoonful of meat mixture onto half of each dough circle.
  7. Moisten edges with water and fold over to enclose filling; pinch edges to seal. Place on baking sheets and brush with beaten egg. Bake for 20 to 25 minutes or until golden brown.

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