Empanadas, those delightful little pockets of savory goodness, have always held a special place in my heart, reminds me of when my grandma used to make them for us when we were little, a true labor of love. I’ve experimented with countless fillings over the years, but this combination of Italian sausage and peppers is a real winner. The spicy sausage pairs perfectly with the sweet bell peppers and onions, all wrapped up in a flaky, golden-brown crust. It’s comfort food at its finest, perfect for a cozy night in or a casual get-together with friends. What does this mean for you?
One thing I adore about empanadas is how versatile they are. You can really customize the filling to suit your tastes and preferences. Feel free to add a different type of cheese, like provolone or fontina, or throw in some olives or mushrooms for extra flavor. You could even make a sweet version with apples and cinnamon for dessert! The possibilities are endless. One of my friends told me they even put a little bit of cream cheese in theirs. I know it sounds wild, but it was pretty good!
Making empanadas might seem intimidating, but trust me, it’s easier than you think. This recipe uses store-bought empanada dough to save time, but if you’re feeling ambitious, you can certainly make your own from scratch. The key is to seal the edges of the dough properly to prevent the filling from leaking out. I like to use a fork to crimp the edges, which not only looks nice but also creates a tight seal. And don’t forget the egg wash! It’s what gives the empanadas that beautiful golden-brown color. I always try to remind myself to do it and almost always forget.
Required Equipments
- Large Skillet
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Fork
Empanadas with Italian Sausage and Peppers: Frequently Asked Questions
Empanadas with Italian Sausage and Peppers
Savory empanadas filled with spicy Italian sausage, sweet bell peppers, and melted mozzarella cheese, all wrapped in a flaky, golden-brown crust. These Italian Sausage and Pepper Empanadas are an easy and delicious meal or snack.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, lets get the oven going. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This'll stop the empanadas from sticking, making cleanup easier.
- Now, for the sausage and peppers. Remove the sausage from its casings. In a large skillet over medium heat, crumble the sausage and cook until browned. Drain any excess grease. Nobody likes a greasy empanada, ya know?
- Add the veggies. Toss in the sliced bell peppers and onions to the skillet with the sausage. Cook until the vegetables are tender, about 8-10 minutes. Season with salt, pepper, garlic powder, and Italian seasoning. I like a generous pinch of red pepper flakes for a little kick!
- Let it cool a bit. Remove the skillet from the heat and let the sausage and pepper mixture cool slightly. This prevents the dough from getting soggy and makes it easier to handle.
- Time for the cheese! In a mixing bowl, combine the cooked sausage and pepper mixture with the shredded mozzarella cheese. Mix well to ensure the cheese is evenly distributed. I sometimes sneak in a little provolone too…shhh!
- Get ready to fill. On a lightly floured surface, lay out the empanada dough circles. Place a spoonful of the sausage and pepper filling in the center of each circle. Don't overfill them or they'll be hard to seal!
- Seal 'em up good! Fold the dough over the filling to form a half-moon shape. Press the edges together with a fork to seal tightly. This creates a nice crimped edge and prevents the filling from leaking out during baking.
- Brush with egg wash. In a small bowl, beat an egg with a tablespoon of water to make an egg wash. Brush the tops of the empanadas with the egg wash for a golden-brown finish. If you're feeling fancy, sprinkle with sesame seeds or everything bagel seasoning.
- Bake time! Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and the filling is heated through. Keep an eye on them—ovens can vary!
- Cool and serve. Remove the empanadas from the oven and let them cool on the baking sheet for a few minutes before serving. These are best enjoyed warm. I like to serve them with a side of marinara sauce for dipping, or just eat them as is. They’re great for lunch, dinner, or a party snack!
- Clean up and Enjoy!
📝 Notes
- Add a pinch of red pepper flakes for extra heat.
- Use store-bought pie crust or puff pastry if you don't have empanada dough.
- Serve with marinara sauce for dipping.
🍎 Nutrition
Calories: 350 kcal
Protein: 15g
Fat: 20g
Carbohydrates: 30g
Fiber: 2g
Calcium: 150mg
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