Chorizo Pastries (Empanadillas de Chorizo)
Author: Barbara Norman
  • 1 slender Chorizo or pepperoni; cut into 40 slices
  • 1 egg yolk; raw
  • Empanadilla Dough:
  • 1 1/2 Cups flour
  • 1 egg
  • 2 Tablespoons milk
  • 2 Tablespoons olive oil
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  1. Put flour on a board or marble slab, make a hole in the center, add all the ingredients in the hole, and mix well with fingers. Roll into a ball and cover with a damp cloth. The dough must rest for 15 minutes before use; it can be kept in a cool place for 24 hours.
  2. Preheat oven to 400 degrees. Divide dough in two. Roll out half; place sausage slices on rolled dough, pressing them down slightly. Roll out other half of dough and put it over the sausages. Using a cookie cutter or a thin edged glass, cut out a circle around each sausage slice large enough to leave a margin of dough around the sausage. Pinch the edges of the two halves together, brush tops with beaten egg yolk diluted in a little water, prick pastries with a fork, bake in a 400 degree oven 15 to 20 minutes or until browned.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Little cocktail pastries are excellent made with any leftover, unsweetened dough. Fresh dough does not take long to prepare and can be mixed the day before if you wish. For that matter, the pastries can be baked hours in advance. Best hot or warmed over in a moderate oven, they are also good cold. This recipe makes enough dough for about forty bite-size pastries.
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