|Makes 16 appetizers|
|2 cups||All-purpose flour|
|4 eaches||To 6 tablespoons cold water|
|½ pounds||Ground sausage|
|1 cup||Chunky picante sauce|
|¼ cup||Chopped ripe olives|
|¼ cup||Raisins (optional)|
|1 each||Egg, hard-cooked, peeled, chopped|
|½ teaspoon||Garlic powder|
|1 each||Egg, slightly beaten|
|Additional picante sauce|
Heat oven to 425. For crust, in large bowl combine flour and salt.
Cut in butter until crumbly; with fork mix in just enough water to form a ball. Divide dough in half. Wrap in plastic wrap; set aside.
For filling, in 10-inch skillet cook sausage over medium heat, stirring occasionnally, until crumbly and browned, 6 to 8 minutes.
Drain fat. Add 1 cup picante sauce. Continue cooking, stirring occasionally, until sauce thickens slightly, 5 to 6 minutes. Add olives, raisins, hard-cooked egg and garlic powder. Continue cooking, stirring occasionally, until well mixed, 1 to 2 minutes. Set aside.
On lightly floured surface, shape each half of dough into 15-inch log. Roll each log into 20X5-inch rectangle. Cut each rectangle into 8(5X2½-inch) rectangles. On one side of each rectangle place about 1 tablespoon of filling mixture. Brush edges of dough with water.
Fold opposite side of dough over filling mixture; pinch edges together. With fork press to seal edges. Brush with beaten egg. Cut "X" in top of each empanada. Place empanadas on ungreased cookie sheets. Bake for 14 to 20 minutes or until lightly browned. Serve with additional picante sauce.
Submitted By LINE LAJEUNESSE On 10-27-94
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