Yield:  2 dozen small empanaditas

2 tablespoon extra virgin olive oil
2 small yellow onion; chopped into 1/4 in piece
1 medium green bell peppers; chopped into 1/4 in piece
4 clove garlic; minced
1 pound chorizo sausage; casing removed, chopped
2 pinch saffron threads
1 cup chopped tomatoes; fresh or canned
1/2 cup finely chopped green olives; with pimento
1 teaspoon cumin
2 each hard boiled egg; finely chopped
to taste salt and pepper
2 recipe epanada dough; see recipe
2 large egg; beaten with 1 t. of water

1. Heat oven to 350 °F . Warm the olive oil in a frying pan over medium heat. Add the onions, peppers and garlic and cook, stirring occasionally until the onions are soft, about 10 minutes.

2. Add the sausage to the onions and peppers and cook until some of the fat has rendered out, about 5 minutes.

3. Heat a small skillet over medium heat, add the saffron threads and cook while shaking the pan for about 30 seconds.

4. Add to the sausage and onions along with the tomatoes, olives and cumin. Simmer, covered, for 10 minutes. Remove cover and cook until the moisture has evaporated, about 3-4 minutes. Add the egg and season with salt and pepper.

5. Flour working surface and rolling pin. Roll out dough to 1/8 inch thickness and cut out 3 1/2 circles using a cookie cutter or freehand. Cut close together so you make as many as possible on the first roll of the dough. Place a tablespoon of filling off-center on each circle. Brush edges of dough with egg wash and fold dough over to form a half circle. Pinch edges to seal and form Empanadita. Place on a baking sheet lined with parchment paper or a Silpat.

6. Bake until golden brown, about 15 - 20 minutes, depending on your oven.