Chorizo and Potato Empanadas

Ingredients:

For the filling:

• 3 potatoes, peeled and cubed
• 1 lb chorizo sausage, casing removed
• 1 tbsp cooking oil
• 1 onion, chopped
• 4 cloves of garlic
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp turmeric powder
• salt and pepper to taste

For the shell:

• 3 cups all-purpose flour
• 1/2 cup butter (1 stick), room temperature
• 2 eggs
• 1 tbsp sugar
• 1 tsp salt
• 1/4 cup water
• 1/2 tsp baking powder
• 1 egg, beaten with 1 tbsp milk, for egg wash

Directions:

• Put flour, 2 eggs, butter, sugar, salt, baking powder and water in a food processor until it forms a dough. Form the dough into a ball, wrap it in plastic and chill for 30 minutes.
• In the meantime, heat a large skillet over medium heat. Add oil, onion and garlic into the skillet, cook until fragrant. Add potatoes and cook until they are soft and almost done. Add Chorizo and stir for about 5 minutes, then season with oregano, cumin, turmeric, salt and pepper. Continue to cook for another 5 minutes. Remove from heat and cool down.
• Lightly flour counter and rolling pin. Work in batches to make it easier, roll the dough out to 1/8 inch thickness. Using cookie or biscuit cutter, cut out 24 circles of dough. Spoon generous 1 tablespoon of filling into the center or each dough circle, leaving 1/2 inch border. Brush the edges with egg wash and fold the dough circle in half to form a semi circle. Seal the edges by crimping it with hand or with fork. Chill for another 30 minutes before baking.
• Preheat the oven to 375 degree. Place the empanadas on greased baking sheet, brush the tops with the remaining egg wash, and prick a couple of holes on the top with a fork to let the steam to escape. Bake for 30 minutes until the pastry is golden brown.

Make 24 servings