“Increase the amount of green chiles to spice it up or substitute roasted red peppers for the chile to mellow it out.”
READY IN:
37mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 refrigerated double crust pie crust
  • 3 tablespoons sour cream
  • 6 ounces chorizo sausages (Mexican Sausage)
  • 2 tablespoons chopped green chili peppers

Directions

  1. Roll pastry to a 1/8 inch thickness on a lightly floured board.
  2. Cut pastry into circles that are 3 inches in diameter and set aside.
  3. Remove casings from chorizo and fry sausage in a small skillet over medium heat; drain.
  4. Combine chorizo, sour cream, and chile in a small mixing bowl.
  5. Place a spoonful of mixture, off center, on each pastry circle.
  6. Fold pastry in half over filling, and pinch edges together to seal.
  7. Pierce top of turnovers with tines of a fork.
  8. Spray top of turnovers with non-stick cooking spray or brush with olive oil.
  9. Place empanaditas on an ungreased baking sheet and bake in a 450°F oven for 10 to 12 minutes, or until golden.

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