Chorizo and Pepper Empanadas
Ingredients
3 Tbsp Peperonata
1 1/2 oz Spanish Chorizo (Cured Sausage)
2 Refrigerated Rolled Pied Crusts
Heat oven to 375 degrees Fahrenheit. Thinly slice the chorizo into half-moons. Using a 2 1/2 in. round cookie cutter, cut out circles from the pie crusts. Divide the peperonata and chorizo among the circles. Brush the edges with water, fold in half and press with a fork to seal. Transfer to a parchment-lined baking sheet, spacing them 1 in. apart. Bake until golden brown, 20 to 25 minutes.
Woman's Day, January 2011, p. 112
