BLACK BEAN AND CHORIZO EMPANADAS
Source: Bob Hamilton, chef at New Deli Grill, Jackson, Miss.

FILLING:
1 cup diced celery
1/2 cup diced bell pepper, red or green
1/4 cup diced celery
1 jalapeno pepper, minced (optional)
1 tablespoon chopped garlic
oil
1 pound chorizo, skinned
4 cups canned black beans, washed and drained
2 tablespoons chili powder
1 tablespoon cumin
1/4 cup chopped cilantro
Salt and pepper to taste
FOR THE DOUGH:
1 1/2 cups lukewarm water
1 teaspoon dry yeast
1/4 cup lard or shortening
4 cups flour
1 tablespoon sugar
1 teaspoon salt

FILLING:
Saute vegetables in small amount of oil until tender.

Brown chorizo and add to beans along with vegetable mixture. Add seasonings and cilantro and mix well. Adjust salt and pepper (a mixture of white, black and red pepper recommended.)

DOUGH:
Dissolve yeast in water. Cut lard into flour and other dry ingredients.

Add water-yeast mixture and knead well, until dough will spring back when pressed.

EMPANADAS:
Roll out mixture until thin and cut with a biscuit cutter (a 4-inch round recommended). Place a small amount of filling in center of pastry and fold. Seal with a fork.

Fry in hot grease or bake in a 400-degree oven until golden brown.

Makes 16 servings