Bite into a wedge of this flaky Latin American pastry, made easy with frozen peas and hash browns and lots of smoky sausage.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
oz smoked chorizo sausage links or kielbasa, casing removed, coarsely chopped (about 1 cup)
cup frozen shredded hash brown potatoes (from 30-oz bag), thawed
cup Green Giant™ frozen sweet peas (from 1-lb bag)
small onion, chopped (1/4 cup)
Heat oven to 400°F. Remove pie crust from pouch; unroll crust on ungreased large cookie sheet.
In large bowl, beat egg thoroughly; reserve 1 tablespoon in small bowl. Into large bowl, stir remaining ingredients.
Spoon chorizo mixture evenly onto half of crust to within 1/2 inch of edge. Brush edge of crust with reserved beaten egg. Fold crust over filling; press edges with fork to seal. Cut several slits in top of crust for steam to escape. Brush top with beaten egg.
Bake 25 to 30 minutes or until golden brown. Cut into wedges.
Thaw potatoes in a flash by placing them on a microwavable plate and microwave uncovered on Medium (50%) for 1 minute.
Turnovers like these originated in Latin America. Family-size turnovers are called empanada gallega. Appetizer-size turnovers are empanaditas.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.