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1
Make the dough: In a large bowl, sift together the flour and salt.
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2
Add the butter and, using your hands, work it into the dough until the flour mixture resembles coarse cornmeal.
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3
Make a well in the center and add the water, egg, and vinegar.
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4
Mix well to make a smooth dough.
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5
Place the dough on a lightly floured work surface and knead it for just a few minutes to form a flat rectangle.
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6
Wrap it in plastic and refrigerate for at least 1 hour and up to overnight.
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7
Meanwhile, make the filling: In a large skillet, heat the oil over low heat.
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8
Add the onion and cook for 10 minutes, stirring every now and then.
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9
Add the linguica and cook for 4 minutes, stirring.
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10
Add the oregano, and salt and pepper to taste.
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11
Add the bell peppers and potato, stir well, cover, and cook for 10 to 12 minutes, stirring every few minutes, or until the potato is almost tender.
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12
Add a generous splash of hot pepper sauce.
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13
Remove from the heat and let cool.
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14
The filling can be made a day ahead of time; cover and refrigerate until ready to use.
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15
Cut the dough in half and then cut each half into 6 equal pieces.
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16
You should have 12 pieces.
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17
Working on a lightly floured surface, roll out one of the pieces into a 5- to 6-inch circle.
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18
Place 2 heaping tablespoons of the filling into the center of the circle.
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19
Fold the dough in half to enclose the filling and press the edges together to seal.
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20
You may need to dab the edges with a touch of water before folding to help them adhere.
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21
Place the empanada on a baking sheet.
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22
Use a fork to make decorative tine prints into the sealed edges.
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23
Repeat with the remaining dough and filling, placing 6 empanadas on a baking sheet.
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24
Preheat the oven to 400 degrees F.
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25
Make the glaze: In a small bowl, whisk the egg with the water, oregano, and salt and pepper to taste.
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26
Using a pastry brush or the back of a spoon, lightly brush the top of each empanada with the glaze.
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27
Place the baking sheets on 2 shelves and bake for 10 minutes.
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28
Reverse the baking sheets so the empanadas cook evenly and bake for another 10 minutes, or until the tops of the pastries are a pale golden brown.
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29
Let cool for a few minutes and serve hot or at room temperature.
