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
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.