12 ounces chorizo or spicy sausage
1 medium (1/2 cup) onion, chopped
1 small (1/2 cup) green bell pepper, chopped
1/2 teaspoon finely chopped fresh garlic
1/2 cup chopped seeded tomato
1 tablespoon chopped fresh oregano leaves*

1 (17 1/4-ounce) package frozen puff pastry sheets, thawed

Heat oven to 400* F. Cook sausage, onion, green pepper and garlic in 10-inch skillet over medium-high heat, stirring occasionally, until sausage is browned and onion is crisply tender (5 to 6 minutes). Drain well. Stir in tomato and oregano. Set aside.

Roll 1 sheet puff pastry to 12-inch square. Cut into 16 (3-inch) squares. Place 1 rounded tablespoon filling in center of each square. Fold opposite corners of squares together to form triangles. Pinch edges of pastry together; crimp with fork to seal. Place triangles onto lightly greased baking sheets. Repeat with remaining pastry sheet and filling.

Bake for 15 to 20 minutes or until golden brown.

*Substitute 3/4 teaspoon dried oregano leaves.

TIP: Empanadas can be made ahead. Cover and refrigerate for up to 6 hours or wrap and freeze for up to 1 month. Bake for 15 to 20 minutes or until golden brown.

Kitchen Witch,

You might find this recipe to be tasty with your delicious-sounding empanadas.

FRIJOLES EN OLLA - Soupy Beans in a Clay Pot

Preparation time: 10minutes for dry beans, 5 min. for canned. Preparing ingredients, 15 minutes. Blending ingredients with beans, 5 min.

Serves: 6-8.


2 cups dry Black or Pinto Beans (sorted, rinced and drained)*

1 cup Onion (finely diced)

2 medium cloves Garlic (fine dice or pressed)

1/2 bunch fresh Cilantro (coarsely chopped)

1 cup Chicken Stock or 1 tbsp. chicken boullion granules.

  • You can substitute canned beans if desired.


If using dry beans soak over night in cold water to cover, drain, place in a larage stock pot and cover with cold water, bring to a boil, lower, simmer until beans are 10 min. short of tender. For canned, drain and rince on day of cooking.

Add all ingredients above and stir thoroughly. Bring back to a boil and then reduce heat to simmer, cook until hot and onions opaque. Add water if needed to keep the beans soupy.

Serve in heated clay ollas (small pots) with glazed interiors (most important), garnish with more fresh cilantro and enjoy.

Mark !!