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Chorizo, Spinach and Cheese Empanadas
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Prep Time:
20 minutes
Total Time:
45 minutes
Savory chorizo, spinach, cheese, and salsa baked in a flaky pie crust - a mouthwatering empanada bursting with flavor.
Ingredients:
  • 1/2 lb chorizo or Italian sausage
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 2/3 cup thick & chunky salsa
  • 1 1/4 cups Mexican cheese blend (5 oz)
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg, beaten
Instructions:
  • Preheat oven to 425°F. Cook sausage in a large skillet over medium-high heat for 5 to 7 minutes until fully cooked; remember to stir occasionally. Drain any excess grease. Add spinach, salsa, and cheese, then mix well.
  • Place the pie crusts on a large ungreased cookie sheet. Cut each pie crust in half. Spread the sausage mixture evenly on one side of each crust half, leaving a 1/2 inch border.
  • Fold the uncovered portion of each crust over the filling, then press with a fork or use your fingers to roll and flute the edges to seal. Make sure to prick the tops of the empanadas several times with a fork and brush them with beaten egg for a glossy finish.
  • Bake until beautifully golden brown for 20-25 minutes. Enjoy with extra salsa on the side, if desired.

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