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1
Filling: In a sauce pan, cover potatoes with water and bring to a boil.
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2
Reduce heat and simmer for about 6 minutes until potato is tender.
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3
Drain water from potatoes.
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4
Place 1/4 cup of broth in a skillet and add sausage.
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5
Bring to a boil and cook for 1 minute.
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6
Add onion and bell pepper and cook 2 minutes.
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7
Add cooked potatoes and 1/4 cup broth and cook until liquid evaporates.
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8
Chill chorizo mixture while preparing dough.
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9
Dough: Level flour with a knife in measuring cup.
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10
Mix 1/2 cup of flour, water and vinegar, stirring with a whisk to combine.
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11
Preheat oven to 400u00b0F.
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12
In a separate bowl mix: 1 1/2 cups flour, sugar, salt, and salt, stirring with a whisk.
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13
Cut shortening into dough with a pastry blender or 2 knives.
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14
Should resemble coarse meal.
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15
Add this mixture to wet mixture and toss until flour mixture is moist.
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16
Chill dough in freezer for 10 minutes.
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17
Place on floured surface and roll out into a rectangle (18x12).
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18
Using a biscuit cutter and cut into 4 inch circles.
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19
Spoon 1 tbsp filling into circles and leave a 1/2 inch border.
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20
Seal dough with fingers.
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21
Combine water and egg and brush egg mixture over dough to help seal.
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22
Place on baking sheet and bake at 400u00b0F for 20 minutes until golden brown.
