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Chorizo Pastries - {Empanadillas De Chorizo}

Make Chorizo Pastries - {Empanadillas De Chorizo} at home with Slender Chorizo Or Pepperoni, Egg Yolk Empanadilla Dough, Flour, Egg, and Milk. Serves 1. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1
• 1
• 1 1/2 cup
• 1
• 2 tbsp
• 2 tbsp
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   Put flour on a board or marble slab, make a hole in the center, add all the ingredients in the hole, and mix well with fingers.

2. 2

   Roll into a ball and cover with a damp cloth.

3. 3

   The dough must rest for 15 minutes before use; it can be kept in a cool place for 24 hours.

4. 4

   Preheat oven to 400 degrees.

5. 5

   Divide dough in two.

6. 6

   Roll out half; place sausage slices on rolled dough, pressing them down slightly.

7. 7

   Roll out other half of dough and put it over the sausages.

8. 8

   Using a cookie cutter or a thin edged glass, cut out a circle around each sausage slice large enough to leave a margin of dough around the sausage.

9. 9

   Pinch the edges of the two halves together, brush tops with beaten egg yolk diluted in a little water, prick pastries with a fork, bake in a 400 degree oven 15 to 20 minutes or until browned.

10. 10

    THE SPANISH COOKBOOK by Barbara Norman

11. 11

    Published by Bantam Books, Inc. (c) 1969 01-14-1995