Southwestern Sausage Turnovers

• 1/2 c. cilantro or parsley
• 2 1/4 c. flour
• 1/2 c. yellow cornmeal
• 1 tsp. salt
• 1 stick chilled butter, cut into pieces
• 6 Tbsp. chilled vegetable shortening, cut into pieces
• 4 to 6 Tbsp. ice water
• 3 cloves garlic
• 1 small carrot
• 4 scallions
• 1 small potato
• 1 (4 oz.) can chopped mild green chilies, drained
• 1/2 lb. country sausage
• 1 1/2 tsp. cumin
• 1 tsp. oregano
• 1/4 tsp. pepper
• 1 egg

1. Mince the cilantro or parsley.
2. In a food processor, combine the flour, cornmeal, 1/2 teaspoon of the salt and half of the cilantro or parsley.
3. Add the butter and shortening; pulse until the mixture resembles coarse meal.
4. Add the ice water, a tablespoon at a time, until the dough forms a cohesive mass. Divide the dough into 6 portions; flatten each into a disk.
5. Wrap in plastic wrap; refrigerate until chilled, at least 15 minutes.

cilantro, flour, yellow cornmeal, salt, butter, vegetable shortening, water, garlic, carrot, scallions, potato, green chilies, country sausage, cumin, oregano, pepper, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595963 (may not work)