Empanadillas

 

8

oz bulk spicy pork sausage

1

medium onion, finely chopped (1/2 cup)

1

teaspoon finely chopped garlic

1/4

cup raisins, finely chopped

1/4

cup pitted green olives, finely chopped

1

teaspoon ground cumin

1

package (17.3 oz) frozen puff pastry, thawed

1

egg

1

teaspoon water

Fresh cilantro, if desired

• 1 Heat oven to 400°F. Line large cookie sheet with foil or cooking parchment paper; lightly spray with cooking spray.
• 2 In 10-inch skillet, cook sausage, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink. Stir in raisins, olives and cumin; remove from heat.
• 3 On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares.
• 4 Place 1 tablespoon sausage mixture on each pastry square. In small bowl, beat egg and water with fork until well blended. Brush egg mixture on edges of pastry squares. Fold pastry over filling to make triangles; press edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and sausage mixture. Brush tops of triangles with egg mixture.
• 5 Bake 20 to 25 minutes or until golden brown. Serve warm. Garnish with cilantro.