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Chorizo Pastries - {Empanadillas De Chorizo}

Recipe By: Barbara Norman
Serving Size : 1 Preparation Time :0:00
Categories: * Spanish Appetizers


1 slender Chorizo or pepperoni -- cut into 40 slices
1 Egg yolk --raw

1 1/2 cups Flour
1 Egg
2 tablespoons Milk
2 tablespoons Olive oil
1 teaspoon Baking powder
1 teaspoon Salt


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. Roll into a ball and cover with a damp cloth. The dough must rest for 15 minutes before use; it can be kept in a cool place for 24 hours.

Preheat oven to 400 degrees. Divide dough in two. Roll out half; place sausage slices on rolled dough, pressing them down slightly. Roll out other half of dough and put it over the sausages. 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. 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.

Comments: Little coctail pastries are excellent made with any leftover, unsweetened dough. Fresh dough does not take long to prepare and can be mixed the day before if you wish. For that matter, the pastries can be baked hours in advance. Best hot or warmed over in a moderate oven, they are also good cold. This recipe makes enough dough for about forty bite-size pastries.

Recipe Source:


Published by Bantam Books, Inc. (c) 1969

Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or-