Antojitos & Botanos
Appetizers

Chorizo Empanaditas
Sausage Turnovers

Pastry for 9-inch, 
double crust pie 
3 tablespoons sour cream
5-6 ounces chorizo 
(Mexican Sausage)
2 tablespoons chopped 
green chile*

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 bowl.
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 tunovers 
with tines of a fork.
Place empanaditas on an 
ungreased baking sheet 
and bake in a 
450°degree F oven for 
10-12 minutes 
or until golden.

* Varied amounts may be used.