Preheat oven to 425 degrees. Place pie crust on counter to warm according to package directions.
Scramble fry sausage, drain excess fat; add beans and mash with a fork, mix well; cool completely.
Roll pie crust out on lightly floured cutting board. Using a 4-inch round cookie cutter, cut half a circle, adjust cutter and cut opposite side of circle to create a football shape; continue cutting football shapes. Place 1-tablespoon cooled filling in center of one cut-out, add 1 tablespoon shredded cheese ; dampen outer edge with water, place second shape on top, press edges down with a fork to seal. Cut 3-4 vents in top of empanada to represent football laces. Bake for 12-15 minutes or until golden brown. Serve warm.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.