Empanadas

Submitted by Angela

8 oz. Chorizo
2 teaspoons diced chipotle chiles in adobo sauce. (add some sauce too)
1 T. fresh cilantro (I forgot to buy this, so mine didn’t have this)
squeeze fresh lime juice
1/3 c. leftover mashed potatoes (I used from the deli)
1 package refrigerated ready made pie crusts (2 per package)

Remove chorizo from casing and cook in skillet until completely cooked. Drain thoroughly. Transfer to a bowl and add chiles, lime, cilantro, and just enough mashed potatoes to make it stick together. Preheat oven to 450 if cooking immediately. Put one pie crust on wax paper. Cut out 3” cirlcles with a cookie cutter or glass. You should get about 22+ from the 2 crusts. Place a heaping teaspoon of filling in the center of each circle. Wet the edges of the dough with fingers and fold the pastry in half. Crimp the edges with a fork or your fingers. Place empanadas on a lightly greased or parchment lined baking sheet and bake 10-15 minutes until lightly browned. Cool slightly before serving, and serve with salsa or guacamole.

* For the black bean empanadas, I just mashed up some canned, drained black beans (maybe 2/3 can) and added some Mexican cheese to it in place of the chorizo in the recipe above.