Sausage, Potato & Feta Empanadas

Source: Clean Eating Magazine, November/December 2011

Loved how these tasted, and how nicely they came together. I did freeze the extra and thawed them, and they were just as good the second time around!

Makes: 8 empanadas
Hands-on Time: 25 mins
Total Time: 40 mins

1 lrg Yukon Gold Potato, peeled and cut into 6 equal pieces
7 oz raw lean turkey sausage, casing removed **
1 yellow onion diced
4 oz low-fat feta cheese, crumbled
1 lb frozen whole-wheat dough, thawed (make your own)

**I used Continental Sausage Uncured Kolbasa 12 oz.

In a medium saucepan, add potato and enough cold water to cover by 1 inch. Bring to a boil, then reduce heat to medium-high and simmer for 15 minutes or until potatoes are fork-tender. Drain and transfer to a medium bowl and coarsely mash with a potato masher. Set aside.

Heat a large nonstick skillet on medium-high and mist with cooking spray. Add sausage and cook, breaking up with a wooden spoon until browned, about 2 minutes. Add onion and cook,stirring frequently, until onions are translucent and edges are light golden brown, about 6 minutes. Transfer mixture to bowl with potatoes; add feta and stir until combined. Season with salt and pepper and set aside until cool.

Preheat oven to 400F. Line a large baking sheet with parchment paper. Dust a flat work surface and rolling pin with flour. Cut dough into 8 equal pieces and for each into a ball. Flatten dough balls and roll each into 1/8-inch thick circles. Transfer to baking sheet and spoon 1/3 cup turkey-potato mixture onto center of each circle, leaving a 1/2-inch border around edges. Lightly brush edges with water and fold over filling to form half-circles. Crimp edges gently with a fork to seal and lightly mist tops with cooking spray. Baked for 20 to 25 minutes, until golden brown. Let cool for 5 minutes before serving.

After sealing dough with a fork, simply place your unbaked empanadas on a parchment-lined cookie sheet and freeze until firm, about 2 hours. Transfer to re-sealable bags or containers until needed. To cook, mist tops of empanadas with cooking spray and bake on a parchment-lined baking sheet at 400F for 35 to 40 minutes, until golden brown and heated through.


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