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Recipe Summary

prep:
40 mins
cook:
25 mins(polenta)
chill:
1 day
rise:
20 mins
bake:
20 mins at 400°
Yield:
16 pockets
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Sautéed Greens and Sausage Empanadas

Ingredients

Ingredient Checklist

Directions

The day before:
  • Grease two large baking sheets; set aside. In a large nonstick skillet cook onion and garlic in hot butter and oil over medium-high heat until tender. Stir in Swiss chard; cook until wilted and tender. Remove from heat. Stir in Cheddar Polenta and sausage.

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Instructions Checklist
  • Divide Master Dough into 16 portions. Roll or pat and gently stretch one portion into a 4-inch round. Spoon a well-rounded tablespoon of the polenta mixture onto one side of the dough round. Fold opposite side of the dough round over polenta mixture; seal edges with a fork. Transfer to a prepared baking sheet; prick top a few times with the fork. Repeat with the remaining dough and polenta mixture. Cover with plastic wrap; chill overnight.

Instructions Checklist
  • Preheat oven to 400°F. Let empanadas stand at room temperature for 20 minutes. In a small bowl whisk together egg and the water. Brush over dough. Lightly sprinkle with cornmeal and/or Parmesan cheese. Bake in the preheated oven for about 20 minutes or until golden. Transfer to a storage container with a lid. Tote in an insulated carrier or wrap container in towels and place in a cooler (without ice). Serve within two hours.

*Test Kitchen Tip:

For this recipe, use cilantro in the Master Dough.

Nutrition Facts (Sautéed Greens and Sausage Empanadas)

190 calories; total fat 8g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 34mg; sodium 366mg; potassium 80mg; carbohydrates 23g; fiber 1g; sugar 2g; protein 7g; trans fatty acid 0g; vitamin a 534IU; vitamin c 3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 56mcg; vitamin b12 0mcg; calcium 40mg; iron 2mg.

Cheddar Polenta

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl stir together powdered sugar, meringue powder,* and cream of tartar. Add warm water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until mixture is very stiff. Add another 2 to 4 tablespoons water, one teaspoon at a time, to make an icing of piping consistency. (When not using icing, keep it covered with plastic wrap.) Prepared icing may be stored overnight in the refrigerator. To use after storing, beat with an electric mixer until very stiff. Makes 2 1/2 cups.

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