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Sausage Empanadas


  • 8 oz. peeled diced boiling potatoes
  • 8 oz. cured spicy sausage, casing removed, crumbled
  • 1 tsp. dried oregano
  • 40 (2-1/2-inch diameter) frozen empanada shells, thawed


  • 1. Boil potatoes in small saucepan in salted water to cover 3 to 4 minutes or just until tender. Drain.
  • 2. Cook sausage in large skillet on medium heat 5 minutes, stirring frequently. Stir in potatoes and oregano. Cook 5 minutes, stirring frequently. Remove from heat. Cool completely.
  • 3. Fill each empanada shell with 1-1/2 tsp. meat mixture; seal edges.
  • 4. Fry in preheated 375° deep fat fryer 2 to 3 minutes or until golden brown; drain. Serve warm.
  • Nutritional information per 1 piece: Calories 131; Total Fat 9g; Saturated Fat 4g;
  • Trans. Fat 0g; Cholesterol 7mg; Sodium 205mg; Total Carbohydrate 13g; Dietary Fiber 0g;
  • Total Sugars 0g; Protein 2g