Sausage And Potato Mini-Turnovers
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Sausage And Potato Mini-Turnovers
  Sausage    Potato  
Last updated 6/12/2012 12:59:50 AM. Recipe ID 22843. Report a problem with this recipe.
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      Title: Sausage and potato mini-turnovers
 Categories: Live
      Yield: 4 Servings
           For filling-
      1 lg Boiling potato (about 1/2
    1/2 lb Fresh Mexican chorizo (spicy
           Pork sausage)
      1 ts Dried oregano
           Salt to taste
           For dough:
      2 c  Masa harina*
  1 1/4 c  Warm water
           Vegetable oil for
  Accompaniments: Guacamole Tomato salsa
  *Note: available at Kitchen Market (888) 468-4433
  Make filling: Peel potato and cut into 1/4-inch dice. In a saucepan of
  boiling salted water steam potatoes 5 minutes, or until just cooked
  through, and drain in a colander.
  Remove casings from chorizo and crumble or finely chop meat. In a
  heavy skillet cook chorizo over moderate heat, stirring, 5 minutes.
  Add potato, oregano, and salt to taste and cook, stirring, 5 minutes.
  Cool filling completely. Filling may be made 2 days ahead and kept,
  covered and chilled, or frozen 2 weeks.
  Make dough: Line 2 baking sheets with plastic wrap. In a large bowl
  stir together masa harina and warm water until a dough forms. Pinch
  off small pieces of dough and shape into about forty 1-inch balls.
  Transfer balls to a baking sheet and cover with more plastic wrap.
  From a plastic bag cut two 5-inch squares and use one to line lower
  half of a tortilla press. Put a ball of dough in tortilla press and
  top with second square of plastic. Close tortilla press, pushing
  gently on lever to flatten dough just to a 2 1/2-inch round.
  (Alternatively, flatten dough between squares of plastic using a
  rolling pin.) Remove top plastic square and put a rounded teaspoon
  filling in center of round. Fold round over filling to form a half
  moon, using plastic underneath to support dough if necessary, and
  pinch edges together to seal. Transfer turnover to other baking
  sheet. Make more turnovers in same manner, reusing plastic squares,
  and put on baking sheets. Turnovers may be prepared up to this point
  and kept, covered with plastic wrap, chilled 1 day or frozen 1 week.
  Thaw turnovers 1 hour before proceeding.
  In a large saucepan heat 1-inch oil until it registers 375 degrees on
  a deep-fat thermometer and fry turnovers in batches of 8 to 10 until
  golden, 2 to 3 minutes, transferring with a slotted spoon to paper
  towels to drain and making sure oil returns to 375 degrees before
  adding next batch.
  Serve turnovers immediately with guacamole or salsa.
  Yield: about 40

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Recipe ID 22843 (Apr 03, 2005)

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