Corn & Pepper Empanadas

My newest incarnation of my beloved Empanadas involves a mix of sweet and savory flavors: red peppers and corn bring a sweet flavor that mixes with the tang and spice of sausage and creamy Chilean cheese to create a delicious flavor that isn't overpowered by the buttery pie crust.

The ingredient list was as easy as visiting Trader Joe's! (Although I originally wanted to use Queso Fresco, a Mexican cheese with great flavor)



1 package Pie Dough (makes 8 medium sized empanadas)
1 can Black Beans
1 jar Piquillo Peppers (I used 2 halves of a pepper -- chopped)
1 jar Corn & Chili Salsa (I used about 1/2)
Chilean Cheese (I used half -- shredded)
Cooked Chicken Sausage (I used Chicken Apple, but something with more of a Chorizo like spice would have been nice)
Cayenne Pepper (optional - i added a few dashes to taste)
Goya Adobo Seasoning 1/2tsp (not found at TJ's but adds a great kick...1/2 tsp each of salt & pepper would work)

1. Defrost Pie Dough in refrigerator (or counter if you're planning to make right away)
2. Combine ingredients above.
3. Mix well. Adjust flavors to taste (one advantage of using cooked sausage!)
4. Allow to sit (I actually kept it in the fridge overnight and the flavors came together well, but this step is optional).
5. Once pie dough is semi-defrosted, trace circles using a plate the size you are looking for (glass sized can be used as appetizers, small plates for regular sized)
6. Fill with 1 heaping tablespoon of filling. Pinch edges together. Fold over and crimp to hold.
7. Arrange empanadas on cookie sheet. Bake at 375 for 30 minutes, or until lightly browned.

Enjoy!