Chorizo & Potato Empanadas

Servings: 6

Total time: 1 hour 30 minutes, including chilling time

INGREDIENTS

3 cups (360 g) all-purpose flour
½ teaspoon Diamond Crystal® Baking Salt
½ cup unsalted butter, kept cold, cubed
1 large egg
½ cup cold water
1 tablespoon white vinegar
1 pound chorizo sausage, casings removed
2 large yellow potatoes, peeled and diced
1 medium yellow onion, finely chopped
2 tablespoons extra virgin olive oil
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoon ground black pepper
1 large egg, beaten
Guacamole, for serving

DIRECTIONS

Combine flour and baking salt in large bowl. Add butter and cut in using pastry knife or fingertips until coarse crumbs remain. Whisk together egg, water and vinegar in separate small bowl. Add to flour mixture and mix until a rough dough forms.
Turn out onto a lightly floured surface and gently press dough together. Wrap tightly with plastic wrap and press into a disc shape. Refrigerate at least 30 minutes or until chilled.
Meanwhile, heat olive oil in large skillet over medium heat. Add potatoes, kosher salt and pepper and cook, stirring occasionally, until golden-brown and crisp, about 10-12 minutes. Transfer potatoes to a plate.
Add chorizo to the same skillet and cook, breaking apart into crumbles until browned, about 5-7 minutes. Transfer chorizo to plate with potatoes. Add onions and cook until tender and translucent, about 5 minutes. Remove from heat.
Preheat oven to 375°F. Line baking sheet with parchment paper and set aside.
Roll out chilled dough on lightly floured surface to about ⅛-inch thickness. Cut out circles from dough using a 4-5-inch round cookie cutter or sharp knife. Spoon potatoes, chorizo and onions evenly in center of each dough circle. Fold each circle in half over the filling. Use a fork or fingertips to seal edges. Place empanadas onto prepared baking sheet and brush tops with egg.
Bake until golden-brown and crispy, about 20-25 minutes. Serve warm with guacamole. Enjoy!