Sausage-Apple Empanadas

By tammy1365

Ingredients

• /4 pound bulk Italian sausage
• 1/3 cup Braeburn apple -- diced
• 2 Tablespoons pecans -- chopped
• 1 Tablespoon dry sherry
• salt and pepper -- to taste
• 1 egg
• 1 Tablespoon water
• 1 sheet puff pastry -- thawed
• Grated Parmesan and paprika

Preparation

Step 1

Preheat oven to 400F; line a baking sheet with parchment paper. Saute sausage in a skillet over medium-high heat until brown, 3-4 minutes. Add the apple and pecans, then deglaze with sherry, cooking until nearly evaporated, about 2 minutes. Season the mixture; chill while preparing the dough.

Beat the egg and water together for the egg wash; set aside. Roll the pastry sheet out on a floured work surface to a 13" square. With a pizza wheel, cut the pastry into 8 triangles as if cutting a pizza.

Fill each triangle with a heaping tablespoon of chilled sausage mixture. Brush edges with egg wash, fold in half to enclose filling, and crimp edges closed with a fork. Place empanadas on the prepared baking sheet, brush with egg wash. Sprinkle with cheese and paprika and bake until golden, about 15 minutes.