Cheesy Sausage Jalapeno Popper Empanadas


8 ounces cream cheese, softened
1 (5-ounce) package Jones Dairy Farm Fully Cooked Chicken Sausage Patties, diced
1 medium jalapeno, diced
1 large egg, beaten
1 package of puff pastry (2 sheets)
8 ounces Colby Jack cheese, shredded
kosher salt, for sprinkling
cilantro, chopped

Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with non-stick spray. Set aside.

In a medium bowl combine cream cheese, sausage, and diced jalapeno. Mix until well combined. Set aside. In a small bowl combine 1 egg and a tablespoon of water. Whisk until well combined. Set aside.

Lay 1 sheet of puff pastry on a floured counter top and gently roll it out to about 8 by 8 inches. Use a 4-inch cookie cutter or bowl to cut the pastry into 4-inch rounds. Place the rounds on the baking sheet. Repeat with the second sheet.

Add a scoop of sausage and cheese mixture to the center of the puff pastry and top with Colby Jack cheese, leaving a 1/2-inch border. Pull the sides together to create a half circle and press the edges together to seal, pushing in any escapees that are on the edges.

Use two fingers to create a ruffle crimp around the edges or use a fork to crimp closed. Brush the tops of the empanadas with egg wash and sprinkle with salt.

Bake for 20 to 25 minutes, or until golden brown. Sprinkle with chopped cilantro.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
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