Empanadas with a yeasted dough are not the traditional version, and that is exactly why they are worth trying. The yeast gives the shell more lift and chew than a shortcrust pastry, which means they hold up better at room temperature and do not go stiff when they cool. Spicy sausage and tomato puree in the filling keeps it simple. Chorizo is the obvious upgrade. Fold, seal with egg wash, brush the tops, add sesame seeds and smoked paprika. Bake until golden. These travel well, which makes them good for parties, picnics, and lunches that need to hold for a few hours.
How to Make Empanadas with Spicy Sausage
Let the dough double fully
Do not rush the proof. A fully risen dough rolls out more evenly and gives you the right texture after baking. If your kitchen is cold, put the bowl somewhere warm, like near a preheating oven, and give it extra time.
Drain the filling before folding
A wet filling makes the dough soggy before it has time to bake through. Cook the sausage and tomato puree until the liquid has reduced and the mixture is thick. Let it cool before spooning onto the dough circles. 
Empanadas with Spicy Sausage
- Total Time: 50 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Flaky pastry filled with spicy sausage and tomato. Perfect for parties or a fun weeknight dinner.
Ingredients
- 9 oz (250 g) all purpose flour
- 0 oz (3 g) instant dry yeast
- 1 tsp salt
- 1 tbsp olive oil
- 1 cups (155 ml) warm water
- 7 oz (200 g) sausage
- salt
- pepper
- 1 cups (200 ml) tomato puree
- 1 pinch of chili powder
- 1 egg
- sesame seeds
- smoked paprika
Instructions
- For the dough, combine all ingredients and knead until a dough forms. Cover with a kitchen towel and let it double in size. Knead again and roll out onto a floured surface. Cut out circles.
- For the filling, chop sausage into cubes. Place in a heated skillet. After a couple of minutes, add tomato puree and spices.
- Place filling onto each circle of dough and fold in half. Sear the edges with egg wash and press them with a fork.
- Place empanadas onto baking tins lined with parchment paper. Brush their surface with egg wash and sprinkle with salt, smoked paprika, or sesame seeds.
- Preheat oven to 356°F (180°C).
- Bake for approximately 30 minutes, until nicely golden.
Notes
- For a richer flavor, use chorizo or your favorite spicy Italian sausage.
- To prevent soggy empanadas, ensure the filling is well-drained before adding it to the dough.
- Leftover empanadas can be stored in the freezer for up to 3 months; reheat in a 350°F oven for 10-12 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. After the first rise, punch it down and refrigerate for up to 24 hours. Bring it back to room temperature for about 30 minutes before rolling out. The slow rise actually improves the flavor.
What kind of sausage works best?
A coarse, spicy Italian sausage or Spanish chorizo both work well here. Remove the casings before cubing. The spicier the sausage, the less chili powder you’ll need in the filling.
Can I freeze assembled empanadas before baking?
Place them on a baking sheet in the freezer until solid, then transfer to a zip lock bag. Bake from frozen, adding 5 to 8 extra minutes to the cook time. No need to thaw first.
