Chorizo Empanaditas

Servings 9-12 empanaditas (2 servings)

1/2 tablespoon butter – $0.05
1 small red potato, small dice – $0.27
Salt to taste – $0.01
1/4 green pepper, small dice – $0.41
1 ounce chorizo, mexican style – $1.65
3/4 cup pico de gallo – $1.08
1 ounce cheddar or gouda or monterey jack, really whatever, shredded- @ $0.55 (depending on cheese)
1/2 recipe Pizza Dough – $0.68
1 tsp honey – $0.07
1/4 tsp hot water

Total for recipe – $4.77 or $2.39 per serving
Calories: 394.6 Fat: 14.6 Protein: 8.6  

Melt butter in a pan over medium heat.
When it’s starting to foam, add potato.
Season with salt.
When the potato browns and is starting to soften add pepper.
Cook for 2 minutes.
Add chorizo and pico and cook until chorizo is browned and onion flavor in pico is tamed. Take off heat.
Pinch pizza dough into 10 – 12 small balls.
Roll 1 ball out on a lightly floured surface paper thin. As thin as it will roll without tearing.
Spoon @ 1 tablespoon of chorizo mixture onto the dough.
Sprinkle cheese on top.
Close up by pulling the centers together, like closing shut a change purse.
Seal edges with fingers, tightly. If you want them to look rustic, lay them on the pan as is.
For a neater look, edge the dough with a fork.
Repeat with remaining dough.
Brush each with honey glaze.
Bake at 350F for 20-25 minutes, or until golden brown.

Here’s why it’s important to roll it paper thin:

 

This is just the right ratio of dough to filling. If you roll it thicker, the dough will overwhelm the filling. For a more hors d’oeuvre-esque presentation, you can serve them whole.

 

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