Cut the sausages into small pieces so they’re evenly distributed in the filling. My tip: cut them while they’re still frozen, as it’s much easier. Cook the sausage pieces in a skillet, letting them brown in their own fat.

Once the sausages are golden, set them aside, leaving all their oil in the pan to use for the fava beans. Add the fava beans to the pan (if using frozen, add them straight from the freezer), along with 1/2 cup water (about 120 ml), a drizzle of olive oil, and a pinch of salt.

While the fava beans are cooking, preheat your oven to 400°F (200°C).

Turn off the heat and add the sausage pieces back to the pan. Stir well to combine. Taste and adjust the salt, then add your preferred spices. I used granulated garlic, cumin, and hot paprika.

Place one sheet of pie crust on a baking sheet and roll it out slightly to even it. Spoon the filling into the center. Moisten the edge of the crust with water using your finger to help seal the top layer.

Place the second sheet of pie crust (also rolled out slightly) over the filling. Press the edges together with your fingers to seal.

Pinch the edges all around to make a decorative and secure seal. Brush the top of the empanada with beaten egg.

Once the empanada is fully brushed with egg, cut 4 small slits in the top with a knife to let steam escape.

Bake in the preheated oven (400°F/200°C) for 40 minutes. Oven times and temperatures may vary depending on the crust you use—check the package instructions and adjust as needed.

After 40 minutes, your empanada is ready! Let it rest on the baking sheet for 5 minutes, then transfer to another tray if possible.

It’s ready to enjoy whenever you like! You can eat it warm right out of the oven or take it with you the next day to eat cold. It’s perfect for spring picnics if you don’t feel like grilling! Hope you love it!