Friday, November 9, 2012

Teet’s Smoked Chicken Sausage and Cinnamon Apple Empanadas

This recipe was inspired and created by my mother-in-law, Joann.  She was visiting from Pennsylvania when the Teet’s sausage arrived.  So, we collaborated and this was the result.  They were so good!  Thank you Joann!.  

Teet’s Smoked Chicken Sausage and Cinnamon Apple Empanadas 
by Tracy Hersh

Makes about 20
2 Granny Smith apples, cored, peeled and finely diced
1/8 cup water
¼ teaspoon cinnamon
¼ cup sugar
1 ½ teaspoons cornstarch
1 package of refrigerated pie crust (2  9-inch pie crust)
½ pound Teet’s Smoked Chicken Sausage, sliced diagonally into 20 slices 
1 egg yolk mixed with 1 Tablespoon water
Preheat the oven to 375 F.
Place the apples in a small saucepan. Combine the water, cinnamon, sugar and cornstarch. Pour over the apples and cook until the apples are softened. 

Cut the pie crusts into 3.5-inch circles. Combine the dough scraps and roll out to make more 3.5-inch circles. Place 1 slice of Teet’s Smoked Chicken Sausage on the bottom half of each circle, and top  with 1 teaspoon of the cooked apples. Fold the top half of circle over the filling and crimp the edges with a fork. Brush with the egg yolk and water mixture.  Bake for 15-20 minutes, until golden. 
Note:  You may use your own pie crust recipe instead of the refrigerated pie crusts

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