Chorizo Turnovers

1 package refrigerated pie crust dough
3 tablespoons sour cream
6 ounces chorizo
2 tablespoons chopped green chiles

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. Remove casings from chorizo. Fry chorizo in a small skillet at medium heat. Drain. Combine chorizo, sour cream, and chile in a small mixing bowl.

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 turnovers with tines of a fork.

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

Makes 2 1/2 dozen. Freezes well.