Potato Chorizo Empanadas

1. 1

   Peel the potato and cut into 1/4-inch cubes.

2. 2

   Peel the onion and cut into 1/4-inch pieces.

3. 3

   Place the potato, onion, and chorizo in a large saute pan and cook over medium heat, stirring occasionally, for 15 minutes, or until the potatoes are cooked through.

4. 4

   Drain on paper towels and let cool.

5. 5

   Preheat the oven to 375F, if baking immediately.

6. 6

   Cut the dough into 3-inch circles with a cookie cutter.

7. 7

   (A knife run around the outside of a glass also works well.)

8. 8

   Spoon a teaspoonful of the chorizo mixture into the center of each dough circle.

9. 9

   Dip your finger in water and wet the entire edge of the dough.

10. 10

    Fold the dough over to form a half circle and press the edge firmly with a fork to seal.

11. 11

    Arrange the empanadas on a baking sheet.

12. 12

    Place the egg in a small bowl and beat until combined.

13. 13

    Brush the egg over the empanadas and bake for 20 to 25 minutes, until golden brown.

14. 14

    Place the empanadas on a large plate and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.