Chorizo, Spinach and Cheese Empanadas
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  • 1/2 lb chorizo or Italian sausage
  • 11 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 12/3 cup Old El Paso™ Thick ‘n Chunky salsa
  • 11 1/4 cups Mexican cheese blend (5 oz)
  • 11 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 11 egg, beaten1 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.
  • 12 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.
  • 13 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.
  • 14 Bake 20 to 25 minutes or until golden brown. Serve with additional salsa, if desired.



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