Mix flours, salt and parsley. Stir in water for 2 minutes. If the dough feels dry add water 1 T at a time. Cover with a damp towel and let rest for 10 minutes. Roll the dough to 1/8". Cut out 4 or 5 inch circles. You can use a cutter, a can or a bowl. Roll out scrap pieces one more time. Place a circle of dough on a piece of plastic wrap. Place a spoonful of filling in the center. Lifting one end of the plastic fold over the empanada. Press edges to seal the ends. If filling squirts out there is too much. Repeat. Store in an air tight container with wax paper on parchment paper on the bottom and a damp towel on top.
1 # local chorizo
1 local red pepper
1 local Anaheim or Poblano chili
1 red onion
1 T chopped garlic
1 T chopped cilantro
1 T chili spice
1 tsp ground cumin
2 cups shredded Monterey jack cheese
Over medium heat cook chorizo until done. Add onion, peppers and garlic. When soft add spices and cilantro. Cook 1 minute and set aside to cool. When cool fold in cheese.
Pan fry in canola oil. Oil should be up to ½ the height of the empanada. Test oil before adding empanadas by carefully dropping in a small piece of dough. It should brown but not too quickly. Flip when golden on the first side. Cook until golden. Drain on a paper towel. Best to serve right away with guacamole, sour cream and salsa. These can be frozen in an air tight container (be sure they freeze separate before stacking) for up to one month. Fry directly from the freezer, do not let them thaw. Finish in the oven. You can fry them quickly and hold on paper towel and reheat in the oven as you need them. Enjoy!!!!!