Add the sage and poultry seasoning to the sausage and brown in a large cast iron skillet.
Prepare your favorite fry pie dough omitting the sugars. We used a GF recipe and also tried a few in fresh made corn tortillas. Between the 2 types of dough we had enough to make 14 empanadas.
Once brown chop 1 apple into 1/2 inch chucks and add to the sausage and cook until softened.
Chop the 2nd apple into 1/4 inch chunks and stir into the sausage with the nutmeg-just a couple passes across a microplane is enough. Set the temp to low.
Add the feta and cornstarch slurry. Then take off heat and let cool a bit so the dough can be stuffed.
Heat another cast iron skillet with either shortening or your favorite oil to 350.
Roll the dough out to about 1/8 - 1/4 inch thick and cut out 6 inch rounds.
Stuff each round, dab water along the edges of the round then fold in half. Crimp the edge with a fork to seal.
Fry only 2-3 at a time to not drop the temp of the oil. Brown both sides the set on a wire rack to drain and keep in an oven on the lowest setting to keep warm.
Serve with some breaded leek rings and try to not over eat!
