Photo by Gwénaël Le Vot
Makes 20–24
3 or 4 rolls 9-inch pie dough, homemade or store-bought
1 pound bulk sausage
½ onion, chopped
½ red bell pepper, chopped
2 garlic cloves, minced
1 teaspoon smoked paprika
½ teaspoon cumin
Pinch of kosher salt
Freshly ground black pepper, to taste
2 tablespoons tomato paste
2 tablespoons chopped cilantro
1 cup grated Mexican cheese
1 egg, slightly beaten
Salsa for dipping
Preheat oven to 400 F. Line a shallow, rimmed baking sheet with parchment paper. Roll out dough on a flat surface, and use a cookie or biscuit cutter to cut pastry dough into 4-inch rounds. Set aside.
In a large skillet over medium-high heat, cook sausage meat, breaking it up as it cooks, until browned. In a medium skillet over medium-high heat, saute onion and bell pepper until translucent; add garlic, and cook an additional minute. Add this vegetable mixture to meat, and stir to combine. Add paprika, cumin, salt and pepper, and stir. Add tomato paste, and stir. Let cool. Add cilantro, and stir.
Spoon ½–1 teaspoon meat mixture in the middle of each pastry round, and add a pinch of cheese. Fold pastry over, and crimp edges closed. Place on baking sheet. In a small bowl, whisk egg with 1 tablespoon cold water. Brush empanadas with egg mixture. Bake 12–15 minutes, until lightly browned. Serve with salsa, if desired.