Sausage Empanadas with Cilantro Lime Sour Cream

Cilantro Lime Sour Cream:

1 cup sour cream
¼ cup chopped fresh cilantro, packed
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 Tablespoons freshly squeezed lime juice

Directions: In a small mixing bowl, combine all ingredients. Cover and chill.

Sausage Empanadas:

16 ounces spicy hot breakfast sausage
1 cup finely chopped onion
1 clove minced garlic
½ cup tomato sauce
1 teaspoon ground cumin
½ teaspoon dried oregano leaves
¼ to ½ teaspoon crushed red pepper flakes
¼ cup golden raisins
¼ cup pimiento-stuffed green olives, finely chopped
2 (14-ounce) packages frozen empanada/turnover discs (dough) 5-inches diameter, thawed * See Note Below
1 egg, beaten
Cilantro sprigs, for garnish

Directions: Over medium heat, crumble sausage into a large heavy skillet. Add onion and cook, breaking up sausage, with back of a wooden spoon, into small pieces. Cook until sausage is brown and onions are soft. Drain fat from pan. Add garlic, tomato sauce, cumin, oregano, pepper flakes, raisins and olives. Cook about 2-3 minutes, continuing to break sausage into small pieces. Cool slightly. Place dough/circle on flat surface; add about 2 tablespoons sausage mixture down center of each circle. Fold dough in half, forming a half circle. Slightly moisten dough edges and tightly seal dough by crimping edges with moist finger tips. (Could be prepared to this point 5 to 6 hours ahead. Cover and chill.) Spray shallow baking sheets with nonstick vegetable spray or line with parchment paper. Place empanadas on prepared baking sheets. Prick each empanada top, several times, with a fork to allow steam to escape during baking. Lightly brush tops with beaten egg. Bake in a preheated 375 degree F oven for 20-25 minutes or until golden brown. Serve hot with Cilantro Lime Cream. Garnish with cilantro sprigs. Yield: 16 Empanadas

*I omitted the raisins and olives