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Chorizo, Spinach and Cheese Empanadas

Chorizo, Spinach and Cheese Empanadas
  • Prep 20 min
  • Total 45 min
  • Servings 4
A flaky pie crust encloses flavorful chorizo, spinach, cheese and salsa. Your taste buds will thank you for making this empanada!
Updated September 4, 2014

Ingredients

  • 1/2 lb chorizo or Italian sausage
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 2/3 cup Old El Paso™ Thick ‘n 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

Steps

  • 1
    Heat oven to 425°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in spinach and salsa. Stir in cheese.
  • 2
    On ungreased large cookie sheet, unroll pie crusts. Cut each pie crust in half. Divide sausage mixture onto half of each crust half, spreading to within 1/2 inch of edge.
  • 3
    Fold untopped portion of each crust over filling; press with fork, or roll and flute with fingers to seal. Prick tops of empanadas several times with fork. Brush with beaten egg.
  • 4
    Bake 20 to 25 minutes or until golden brown. Serve with additional salsa, if desired.

  • You can use any sausage you like in place of the chorizo--make it spicy or make it mild!

Nutrition Facts

Serving Size: 1 Serving
Calories
860
Calories from Fat
520
Total Fat
58g
89%
Saturated Fat
25g
127%
Trans Fat
0g
Cholesterol
140mg
47%
Sodium
1810mg
75%
Potassium
420mg
12%
Total Carbohydrate
56g
19%
Dietary Fiber
1g
6%
Sugars
2g
Protein
28g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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