We’re celebrating our launch of the Srirausage this whole week! So when asked to come up with a recipe using our new favourite sausage, I knew it had to be an empanada.
Empanadas are a South American hand pie that are usually made with beef, olives, raisins and boiled eggs. I’m currently obsessed with empanadas, hand pies or anything with a flaky pastry crust and a filling in the middle. There have been two women in my life that have made excellent empanadas, a Chilean and a Brazilian, each with their own version of what was used for the filling. The olives and hard boiled egg are something I add to all my empanadas as that’s how I’ve always had them.
The filling for this recipe couldn’t be any easier. Just use your favourite pie dough recipe to make the dough disks. You can purchase the Srirausage at Robbie’s Gourmet Sausage Co.
Srirausage Empanadas
- Your favourite pie dough
- 1 tablespoon of olive oil
- 3 Srirausages, casing removed
- 1 cup pimentos sliced
- 2 hard boiled eggs
- 1 egg
Preheat the oven to 375 degrees Fahrenheit.
To make the filling, heat a large skillet over medium heat, and add olive oil. Add the srirausage, breaking it up until it resembles ground meat. Saute until brown, about 5 to 7 minutes. Once cooked, remove from heat, add the sliced pimentos and allow to cool.
While the meat is cooling, prepare your pie dough. The recipe for this filling makes enough for 8-10 discs that are 5″ in diameter.
To form the empanadas, work with a disk of dough at a time, rolling out on a floured surface. Place about 1-2 tablespoons of filling on one side of a dough circle. Add a slice of boiled egg. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. If you’re making these for a future event, the empanadas can be frozen at this point.
Place the empanadas on a baking sheet. Beat 1 egg with 1 tablespoon water. Brush the egg wash over each empanada. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving.
Serve with a side of Chilean Pebre.
