Preparation:
1. Roll pastry to a 1/8 inch thickness on a lightly floured board. Cut pastry into circles that are 3 inches in diameter. Set aside. 2. Remove casings from chorizo. Fry chorizo in a small skillet at medium heat. Drain. 3. Combine chorizo, sour cream, and chile in a small mixing bowl. 4. Place a spoonful of mixture, off center, on each pastry circle. Fold pastry in half over filling, and pinch edges together to seal. Pierce top of tunovers with tines of a fork. 5. Place empanaditas on an ungreased baking sheet and bake in a 450 degree;F oven for 10-12 minutes or until golden. |
