1 pound chorizo or spicy sausage
1 medium (1/2 cup) onion, chopped
1 small (1/2 cup) green bell pepper, chopped
1/2 teaspoon finely chopped fresh garlic
1/2 cup chopped seeded tomato
1 tablespoon chopped fresh oregano leaves or 1 tsp dry
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
Heat oven to 400°F. Cook sausage, onion, green pepper and garlic in 10-inch
skillet over medium-high heat, stirring occasionally, until sausage is browned
and onion is crisply tender (5 to 6 minutes). Drain well. Stir in tomato and
oregano. Set aside.
Roll 1 sheet puff pastry to 14-inch square. Cut into 16 (3 1/2-inch) squares.
Place 1 rounded tablespoon filling in center of each square. Fold opposite
corners of squares together to form triangles. Pinch edges of pastry together;
crimp with fork to seal. Place triangles lightly greased baking sheet. Repeat
with remaining pastry sheet and filling.
Bake for 15 to 20 minutes or until golden brown.
TIP: Empanadas can be made ahead. Cover and refrigerate for up to 6 hours or
wrap and freeze for up to 1 month. Bake for 15 to 20 minutes or until golden
Yield: 32 appetizers