These small, savory pies make great party appetizers.
about 2 dozen
4 cups Flour
5 Tablespoons Vegetable shortening
1 teaspoon Salt
1 1/2 cups
1 1/2 pound Chorizo sausage, ground
1 medium Onion, diced
1 teaspoon Garlic, minced
Oil for frying
Place the flour, eggs, shortening, and salt in a food processor bowl. Pulse until well
mixed. Add half of the milk and pulse until blended. Add the rest of the milk and pulse until a ball forms. Wrap in plastic
wrap and refrigerate for 30 minutes. Brown the chorizo in a heavy skillet. Add the onion and garlic and cook until the onion
is just soft. Drain off any excess fat. Mix in the salsa. Set aside.
Roll the dough out to 1/8 inch thick on a floured
cutting board. Cut out three-inch circles. Place 1 Tablespoon of the chorizo mix in the center of each circle. Fold into a
half-circle. Crimp the outer edge with a fork to seal. Heat the oil in a heavy skillet. Add the empanadas and brown lightly
on both sides. Drain on paper towels. Serve warm.