In large skillet cook Spanish sausage or chorizo, chicken, onion, garlic, and pepper until meat is browned. Remove from heat. Drain fat. Stir in hard-cooked eggs and pickle relish. Set aside.

For pastry, stir together flour, sugar, and salt in a bowl. Make a well in dry ingredients; stir in cold water, cooking oil, and egg yolk. Turn out onto a lightly floured surface; knead dough about 5 minutes or until it is smooth and elastic (if necessary, knead in 1 to 2 tablespoons additional flour). Divide dough in half. Cover and let rest 10 minutes.

Divide each portion into 12 pieces. Roll a piece into a 4-inch circle. Spoon a rounded tablespoon of filling just off-center on the pastry round. Moisten edge of pastry with water; fold pastry over filling. Press edges with a fork to seal. Repeat with remaining pastry and filling.

Pour about 3 inches cooking oil into a wok, deep-fat fryer, or large, heavy saucepan. Heat to 365 degrees F. Fry pastries, three at a time, in deep hot oil about 3 minutes or until golden brown, turning once. Drain in a baking pan lined with paper towels. Keep warm in a 300 degree F oven while frying remaining pastries. Serve warm. Makes 24 appetizers.

Prepare and fill empanadas as above. Place filled empanadas on a baking sheet. Cover and freeze for 1 hour. Place in a covered freezer container; freeze for up to 3 months. To serve, thaw overnight in refrigerator. Fry as directed above.