Recipe from Better Homes and Gardens
Look for highly seasoned, coarsely ground Spanish sausage and chorizo in ethnic markets and large supermarkets. Remove the casing and crumble the sausage before cooking.
Servings: Makes 24 appetizers.
Total Time: 1 hr 15 mins
1/2 poundbulk Spanish sausage or chorizosee savings
1/4 poundskinless, boneless chicken breasts, finely choppedsee savings
1/2 cupchopped onionsee savings
2 clovesgarlic, mincedsee savings
1/4 teaspoonpeppersee savings
3hard-cooked eggs, finely choppedsee savings
1/4 cupdrained sweet pickle relishsee savings
3 cupsall-purpose floursee savings
1 tablespoonsugarsee savings
1/2 teaspoonsaltsee savings
3/4 cupcold watersee savings
2 tablespoonscooking oilsee savings
1beaten egg yolksee savings
Cooking oil for deep-fat fryingsee savings
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.
Per serving: Calories 126, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 38 mg, Sodium 83 mg, Carbohydrate 13 g, Fiber 0 g, Protein 6 g. Daily Values: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet