Ingredients

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

Instruction

  • 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!