A flaky pie crust encloses flavorful chorizo, spinach, cheese and salsa. Your taste buds will thank you for making this empanada!
Chorizo, Spinach and Cheese Empanadas
- Prep Time 20 min
- Total 45 min
- Servings 4
- Ingredients 6
Ingredients
- 1/2 lb chorizo or Italian sausage
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 2/3 cup thick & chunky salsa
- 1 1/4 cups Mexican cheese blend (5 oz)
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 egg, beaten
Instructions
-
Step1Heat 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.
-
Step2On 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.
-
Step3Fold 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.
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Step4Bake 20 to 25 minutes or until golden brown. Serve with additional salsa, if desired.
Nutrition
860
Calories
58g
Total Fat
28g
Protein
56g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 860
- Calories from Fat
- 520
- Total Fat
- 58g
- 89%
- Saturated Fat
- 25g
- 127%
- Trans Fat
- 0g
- Cholesterol
- 140mg
- 47%
- Sodium
- 1810mg
- 75%
- Potassium
- 420mg
- 12%
- Total Carbohydrate
- 56g
- 19%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 2g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 0%
- 0%
- Calcium
- 30%
- 30%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 6 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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