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Jimmy and Jack Empanadas with Sweet Maple- Apple-Ginger Syrup

Jimmy and Jack Empanadas with Sweet Maple- Apple-Ginger Syrup

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What’s better than the smell of eggs, cheese and Jimmy Dean® Sausage Crumbles baking inside buttery biscuit dough? Absolutely nothing. Except maybe topping it with some syrup.  

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Ingredients

  • Syrup:
    1/2 cup maple-flavored syrup
    1/4 cup frozen apple juice concentrate, thawed
    2 tablespoons ginger preserves *
    1 tablespoon brown sugar
    Empanadas:
    9 eggs, divided
    1/4 cup milk
    Salt and pepper to taste
    2 tablespoons butter
    1 pkg. Jimmy Dean® Hearty Sausage Original Crumbles
    3 green onions, chopped
    1 cup (4 ounces) shredded Monterey-Jack cheese
    1 can (16 ounces) refrigerated jumbo biscuits (8 biscuits)
    2 teaspoons water

Directions

1. Preheat oven to 350°F.

2. Combine maple syrup, apple juice concentrate, ginger preserves and brown sugar in a small saucepan. Cook and stir over medium heat until mixture just comes to a boil and sugar has dissolved. Set aside.

3. Beat 8 eggs and milk and salt and pepper to taste in large bowl with wire whisk until well blended. Melt butter in large non-stick skillet over medium-low heat. Add eggs; cook and stir 6-8 minutes or just until set. Stir in sausage and green onion cook 2-3 minutes or until sausage is hot. Stir in cheese; remove from heat.

4. Press or roll out each biscuit on lightly floured surface to 6-inch circle. Spoon about 1/2 cup sausage mixture onto center of each biscuit. Beat remaining egg with water; brush onto edges of biscuits. Fold in half; press edges together with fork to seal.

5. Place on baking sheet sprayed with cooking spray. Brush tops with remaining egg wash. Bake for 14-17 minutes or until golden brown. Serve warm with syrup. 

Cook’s Tip: Substitute 2 tablespoons apricot preserves combined with ¼ teaspoon ground ginger for ginger preserves.

 

Yield:

8 servings (1 empanada each)