Soyrizo Empanadas

[Guest guest]

These are easy, I found this on the net a while

ago and finally cooked some up. I will make these

frequently now.

~GeGee~

 

Soyrizo Empanadas

 

More of a Spanish appetizer but goes with Mexican

food.

Preparation 30 min.

Baking 15 min.

Filling Ingredients:

• 12 ounces Soyrizo

• 1 medium (1/2 cup) onion, chopped

• 1 small (1/2 cup) green bell pepper, chopped

• 1/2 teaspoon finely chopped fresh garlic

• 1/2 cup chopped seeded tomato

• 1 tablespoon chopped fresh oregano leaves*

Pastry Ingredients:

• 1 (17 1/4-ounce) package frozen puff pastry sheets,

thawed

 

Instructions:

 

Heat oven to 400°F. Cook Soyrizo, onion, green pepper

and garlic in

10-inch skillet over medium-high heat, stirring

occasionally, until

Soyrizo is browned and onion is crisply tender (5 to 6

minutes).

Drain if neded. Stir in tomato and oregano. Set aside.

 

Roll 1 sheet puff pastry to 12-inch square. Cut into

16 (3-inch)

squares. Place 1 rounded tablespoon filling in center

of each

square. Fold opposite corners of squares together to

form triangles.

Pinch edges of pastry together; crimp with fork to

seal. Place

triangles onto lightly greased baking sheets. Repeat

with remaining

pastry sheet and filling.

 

Bake for 15 to 20 minutes or until golden brown.

 

*Substitute 3/4 teaspoon dried oregano leaves.

 

TIP: Empanadas can be made ahead. Cover and

refrigerate for up to 6

hours or wrap and freeze for up to 1 month. Bake for

15 to 20

minutes or until golden brown.

 

Yield: 32 appetizers