Filling:

• 1 teaspoon ground dried ancho or poblano chili
• 1 teaspoon ground cumin
• 1/2 pound chicken sausage; * see note
• 1/4 cup chopped fresh oregano
• 1 tablespoon minced garlic
• 1/4 cup fresh cilantro; chopped fine
• 2 Anaheim chili peppers; chopped fine
• stems and seeds removed
• 1/2 cup black olives; coarsely chopped
• 3 ounces Monterey jack cheese; grated
• 1/2 teaspoon red pepper flakes; crushed
• 1 pint Quick Tomato Salsa
• 8 ounces sour cream

Empanadas:

• refrigerated or frozen dough enough for four-9" pie crusts
• 1 egg white; egg wash
• with 1 tablespoon water

1. Remove the stem and seed from the dried chili.
2. Grind to powder in a spice grinder or blender.
3. Put ground chili and cumin in a small fry pan over high heat.
4. Moving the pan and shifting the spices continuously, cook the spices until they begin to brown, 3 minutes.
5. Remove from heat and set aside.
6. Put sausage in a mixing bowl.
7. Add remaining ingredients and blend thoroughly.
8. Preheat oven to 375 degrees.
9. Line a baking sheet (for hors d'oeuvre size, use 2) with parchment paper.
10. Roll out dough to 1/4" thickness.
11. Cut out circles about 7" in diameter for entree size or 3 1/2" in diameter for hors d'oeuvre size.
12. Place the circles on a lightly floured working surface, and brush the inside edges lightly with egg wash.
13. Place 1/4 cup filling in the center of each circle (1 tbsp. for hors d'oeuvre size), spread slightly, and fold the dough over into the shape of a turnover.
14. Crimp the edges and place the pastries on a baking sheet 
15. Bake in the middle of the oven for 15 - 20 minutes, or until crusts are cooked and golden brown.
16. To serve, transfer the empanadas to a serving dish and serve Salsa and sour cream on the side.

NOTES : If you can't get chicken sausage, substitute fresh ground chicken or turkey. Filling mixture may be made ahead and covered tightly and refrigerated for 1 day, or frozen for 1 month.

Yield: 4 servings.