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

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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