Chorizo Pastries {empanadillas De Chorizo}
Serving Size : 1
Ingredients for prepare Chorizo Pastries {empanadillas De Chorizo}
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | slender | Chorizo or pepperoni - cut into 40 slices |
| 1 | | Egg yolk - raw |
=== EMPANADILLA DOUGH ===
chorizo pastries {empanadillas de chorizo} |
| 1 1/2 | cups | Flour |
| 1 | | Egg |
| 2 | tablespoons | Milk |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
recipe Chorizo Pastries {empanadillas De Chorizo}
Put flour on a board or marble
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slab, make a hole in the center, add all the ingredients in the hole, and
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mix well with fingers. Roll into a ball and cover with a damp cloth. The
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dough must rest for 15 minutes before use; it can be kept in a cool place for 24 hours. Preheat
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oven to 400 degrees. Divide dough in two. Roll out half; place sausage
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slices on rolled dough, pressing them down slightly. Roll out other half of dough and put
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it over the sausages. Using a cookie cutter or a thin edged glass, cut out a
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circle around each sausage slice large enough to leave a margin of dough around the sausage. Pinch the edges of
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the two halves together, brush tops with beaten egg yolk diluted in a little water,
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prick pastries with a fork, bake in a 400 degree oven 15 to 20 minutes or until browned. Comments: Little
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coctail pastries are excellent made with any leftover, unsweetened dough. Fresh dough does not take long to prepare and can
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be mixed the day before if you wish. For that matter, the pastries can be baked hours
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in advance. Best hot or warmed over in a moderate oven, they
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are also good cold. This recipe makes enough dough for about forty bite-size pastries. Recipe Source: THE
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SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c) 1969
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Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-14-1995
holiday recipe spanish
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