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Smoked Sausage and Peppers Empanadas

A fabulous street food mash-up served with a gooey beer cheese dip! Delicious smoked sausage, peppers, and onions, stuffed in pastry discs make these Smoked Sausage and Peppers Empanadas perfectly portable and mess free!

Yields 20     adjust servings

Preparation 45m Cook Time 50m Total Time

Ingredients

Smoked sausage empanadas

  • 4 links Eckrich Smoked Sausage
  • 1/4 cup unsalted butter
  • 2 red onions, diced
  • 2 bell peppers, diced
  • 2 cloves garlic, minced
  • Kosher salt
  • Black pepper
  • Red pepper flakes
  • Dried oregano
  • 1/2 cup beer
  • 20 empanada discs
  • 1 egg, beaten

Beer cheese

  • 8 ounces cream cheese, softened
  • 8 ounces cheddar cheese blend
  • 8 ounces mozzarella cheese
  • 1 cup beer
  • 4 drops liquid smoke
  • Kosher salt
  • Black pepper

Instructions

Smoked sausage empanadas:

  1. Place the sausages in a large skillet over medium heat, and brown on all sides. Remove from skillet, slice in quarters, then chop into small chunks.
  2. Melt butter in skillet. Stir in the onion, and garlic, and cook 2 to 3 minutes. Stir in bell pepper and season to taste with salt, peppers, and oregano. Stir in beer and simmer 5 minutes, or until the vegetables are tender.
  3. Return chopped sausage to skillet with the vegetables. Reduce heat to low, cover, and simmer 10-15 minutes, or until sausage is heated through and vegetables are cooked.
  4. Drain liquid from mixture in a large, fine-mesh sieve. Preheat oven to 375 degrees F.
  5. Place empanada discs on work surface. Using heaping tablespoon measure, spoon mixture onto center of dough round. Using your finger, paint the outer edge of the dough with water. Fold dough into half-moon shape; gently press down edges and use the tines of a fork to seal. Repeat with remaining ingredients.
  6. Divide empanadas among baking sheets. Brush tops of empanadas with egg wash. Cook until pastries turn golden brown and filling is hot, about 30 minutes.

Beer cheese:

  1. In a small saucepan set over low heat, melt the cream cheese. Add the shredded cheeses and beer, stirring consistently until melted.
  2. Stir in the liquid smoke, then season as desired with salt and pepper. Keep on very low on stovetop until ready to serve - this cheese thickens quickly.

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Recipe Notes

 

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