Potato and Chorizo Empanadas

Empanada fever rages on….. This is adapted from Tyler Florence, made by my daughter Leksa, who is now officially the Queen of Empanadas.

For the filling:
1 small potato, peeled and sliced (about 1/4 lb or so- it’s not too important)
1/2 lb chorizo, casing removed (we used 2 links of chicken chorizo from Whole Foods)
1/2 small onion, diced
1 garlic cloves, minced
1/2 t cumin
pinch of oregano
1/2 cup chicken broth
1/4 cup sliced green olives
1/2 cup golden raisins
Cook the potatoes in salted water for about 15-20 minutes until tender. Drain and return to the pan, breaking up the potatoes with a wooden spoon into smaller chunks. Meanwhile, cook the chorizo in a pan until brown and crispy. Add the onion, cumin and garlic and cook for 5 minutes.  Pour in the broth and simmer for 3 minutes. Add the potatoes, olives and raisins and toss together. Season with salt and pepper to taste (you may not need additional salt because chorizo tends to be pretty salty). Let the filling cool.

1 1/2 cups flour
1 cup masa harina
1 t baking powder
1 t salt
1 1/2 sticks of butter
3/4 cup water
Mix the dry ingredients with a fork. Melt the butter in the water and stir into the flour mixture. Form the dough into 2 balls, wrap in plastic and refrigerate for about 30 minutes. Roll out the dough to 1/8 inch. Using a 5 inch (we have a 5 1/2 inch) plate as a template, cut out as many rounds as you can. This was ten for us. Fill with 2 T of filling and fold the dough over. Seal the edges using a fork to crimp and place on a parchment lined baking sheet. Brush with an egg wash (1 egg plus 1 T water). Bake at 375ยบ for about 25 minutes. This made 10 empanadas so you may have some leftover filling; you can freeze it or use it as quesadilla filling.

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