Title: Empanadas Con Chorizo Y Papas
Categories: Ground Spice Mexican Latino Pastry
Yield: 1 Servings

		The Pastry
2	c	Flour
2	tb	Sugar (optional for dessert
		Empanadas)
2	ts	Baking powder
1/2	ts	Salt
1/3	c	Shortening
1/3	c	Ice water
		Chorizo y Papas
1	lb	Mexican-style chorizo
2	md	Sized potatoes, cooked,
		Peeled, and diced
1/2	md	Sized onion, chopped
1		Jalapeno chile, finely
		Diced
1		Pablano chile, chopped
1	sm	Firm tomato (roma works
		Nice), chopped
		Vegetable oil as needed

Sift the dry ingredients into a bowl. Cut in the shortening. Add enough ice water to hold the dough together. Roll out the dough on a lightly floured board to about one eighth inch thickness. Cut the dough into 6 inch circles (3 inch for dessert empanadas).

Chorizo y Papas

Peel the chorizo and crumble it into a skillet. Saute for 10 to 15 minutes. Don't burn it, add a little vegetable oil if the chorizo is on the lean side (not usually a problem with store bought chorizo). Add the onion and chiles and saute for another 5 to 10 minutes. Add chopped tomato and saute about 5 minutes more, stirring as needed to keep from burning. Add potatoes and heat through. Cool and use to fill the previously prepared pastry.

Making the Empanadas

Spoon filling on one half of each circle of pastry, leaving the edge of the pastry without filling. Moisten the edge with water, fold the unfilled half of the circle over the filled half, press the edges together and flute with the tines of a dinner fork to seal. Brush with melted butter or beaten egg. Bake on a lightly greased cookie sheet at 400 degrees fahrenheit until golden (usually 15 to 20 minutes, depending on the size). Sprinkle with chile powder or crushed dried red chile as they come out of the oven.

Bon Appetit...

Rich McCormack (Poway, CA) macknet@cts.com rmccormack@aol.com From: Rich Mccormack Date: 13 Jan 97 Chile-Heads List Ä

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