Sausage and Apple Empanadas. A quick bake in the oven until golden brown and these sausage and apple empanadas are done! We like to serve them with a luscious cilantro crema that is a perfect complement to the warm crusty empanada and its sweet and spicy sausage-apple filling. Baked Apple Empanadas are the perfect dessert for the fall and winter seasons!

Please practice hand-washing and social distancing, and check out our resources for adapting to these times. Add the cooked apple onion mixture over the sausage. Making empanadas is easy thanks to some help from Pillsbury dough. You can have Sausage and Apple Empanadas using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sausage and Apple Empanadas

You need 2 lbs of Hot Italian Sausage.
It's 2 of Melrose Apples.
You need 1/8 cup of Feta cheese crumbles.
Prepare 2 tsp of Ground Sage.
It's 1 tsp of Poultry Seasoning.
Prepare 1 cup of Corn starch slurry.
Prepare of Unsweetened Fry Pie Dough.
Prepare 1 dash of Nutmeg.

Whether you like them stuffed with beef, pork or chicken, there's an empanada recipe here for everyone. Brush a bit of egg wash on the rims. Fold the circles in half and crimp with a fork to seal. Brush the tops of the empanadas with more egg wash.

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!.

Remove them from the oven and. In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. In small saucepan over medium heat, combine maple syrup, apple juice and brown sugar. Stir until sugar is dissolved; set syrup aside. Cook sausage as specified on the package.