Modi Apple Empanadas

Sweet and savory, these flakey pastries make a great fall inspired main dish. Make them mini if you prefer appetizer size.

Prep time: 30 minutes  

Cook time: 35 minutes 

2 cups chopped linguica*

1 cup peeled, cored and chopped Modi Apple

3/4 cup chopped onion

1/2 cup each: salsa, golden raisins and chopped pimento stuffed olives

1 1/2 teaspoons  each: smoked paprika and chili powder

1 teaspoon garlic salt

1 1/2 (14.1-oz.) boxes refrigerated pie crust dough

Preheat oven to 425°F and line a large baking sheet with parchment paper or lightly greased foil. Cook linguica, apple and onion in a large skillet over medium heat for 10 minutes, stirring frequently. Stir in salsa, raisins, olives and seasonings and cook for 5 minutes more. Unroll pastry and divide each piece into 3 equal pieces. Shape each into a ball, then roll each out each into a 7-inch circle on a lightly floured board. Place equal amounts of filling on half of each circle and coat the outer edges lightly with water using your fingertips or a pastry brush. Fold over to enclose filling and press to seal. Fold 1/8-inch of dough up and crimp decoratively using your fingers or a fork. Bake for 20 minutes or until golden brown. Makes 9 empanadas.

*May substitute firm chorizo, andouille or smoked kielbasa.