Chorizo and Pepper Empanadas

Name: Chorizo and Pepper Empanadas
Prep time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 1 1/2 oz. Spanish chorizo (cured sausage); 1 box refrigerated rolled pie crusts; 3 tbsp. peperonata

By Woman's Day Kitchen Published: May 16, 2013

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Yields:

Prep Time:

25 mins

Total Time:

50 mins

Cal/Serv:

227

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Using refrigerated pie crust keeps the workload manageable when you're making these tasty little pockets filled with chorizo and peperonata. Mix things up by swapping in red pepper and adding a dollop of goat cheese.

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Ingredients

1 1/2 oz. Spanish chorizo (cured sausage)
1 box refrigerated rolled pie crusts
3 Tbsp. peperonata

Directions

1. Step 1Heat oven to 375°F. Line a rimmed baking sheet with parchment paper.
2. Step 2Using a 2 1/2-in. round cookie cutter, cut out circles from the piecrusts. Divide the peperonata and chorizo among the circles. Brush the edges with water, fold in half, press with a fork to seal and transfer to the prepared baking sheet. Bake until golden brown, 20 to 25 minutes.