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1
To make dough:.
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2
Sift together flour and salt.
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3
Use pastry blender to add butter to make a coarse meal with pea sized lumps.
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4
Beat together egg, water and vinegar in a small bowl.
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5
Add to flour mixture, stirring with a fork.
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6
The mixture will look somewhat shaggy.
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7
Turn out dough onto a lightly floured surface and gather together.
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8
Knead gently once or twice with the heel of your hand just enough to bring all the dough together.
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9
Flatten into a rectangle, wrap in plastic and chill one hour.
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10
To make filling.
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11
Remove chorizo from casing and cook on med-low in olive oil in a saucepan, about 5 minutes, stirring.
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12
Transfer to bowl with a slotted spoon, leaving the drippings behind.
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13
Add onions and cook 15 minutes.
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14
Add garlic, bell peppers, bayleaf, salt and oregano and cook another 15 minutes.
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15
Add potatoes to the onion/pepper mixture and stir.
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16
Cook over low heat 10-12 minutes.
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17
Stir in chorizo, then cool to room temperature Discard bay leaf.
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18
To assemble:.
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19
Preheat oven to 400 degrees.
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20
Divide dough into 12 equal pieces and form each into a disk.
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21
Keeping remaining disks covered, roll out 1 piece on a lightly floured board into a 5 inch round.
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22
Spoon 2 T filling onto center and fold into half, enclosing filling.
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23
Press edges together to seal, then crimp with a fork.
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24
Place on ungreased cookie sheet.
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25
Brush with egg/water wash then bake 25 minutes.
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26
Cool 5 minutes before serving.
