Baked Chorizo Empanaditas

1. 1

   Roll pastry to a 1/8 inch thickness on a lightly floured board.

2. 2

   Cut pastry into circles that are 3 inches in diameter and set aside.

3. 3

   Remove casings from chorizo and fry sausage in a small skillet over medium heat; drain.

4. 4

   Combine chorizo, sour cream, and chile in a small mixing bowl.

5. 5

   Place a spoonful of mixture, off center, on each pastry circle.

6. 6

   Fold pastry in half over filling, and pinch edges together to seal.

7. 7

   Pierce top of turnovers with tines of a fork.

8. 8

   Spray top of turnovers with non-stick cooking spray or brush with olive oil.

9. 9

   Place empanaditas on an ungreased baking sheet and bake in a 450F oven for 10 to 12 minutes, or until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.