Filling Ingredients:
1 pound chorizo or spicy sausage
1 medium (1/2 cup) onion, chopped
1 small (1/2 cup) green bell pepper, chopped
1/2 teaspoon finely chopped fresh garlic
1/2 cup chopped seeded tomato
1 tablespoon chopped fresh oregano leaves*
Pastry Ingredients:
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
Heat oven to 400°F. Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes). Drain well. Stir in tomato and oregano. Set aside.
Roll 1 sheet puff pastry to 14-inch square. Cut into 16 (3 1/2-inch) squares. Place 1 rounded tablespoon filling in center of each square. Fold opposite corners of squares together to form triangles. Pinch edges of pastry together; crimp with fork to seal. Place triangles lightly greased baking sheet. Repeat with remaining pastry sheet and filling.
Bake for 15 to 20 minutes or until golden brown.
*Substitute 3/4 teaspoon dried oregano leaves.
TIP: Empanadas can be made ahead. Cover and refrigerate for up to 6 hours or wrap and freeze for up to 1 month. Bake for 15 to 20 minutes or until golden brown.