|Double Batch||Classic Pie Crust prepared with Plugrà® Premium Unsalted Butter, chilled for at least 2 hours, recipe link below|
|1 large (228g)||red potato (about ½ pound), cut into ½ inch dice|
|12 oz. (340g)||chorizo sausage, casings removed|
|1 medium (110g)||onion, diced|
|2 (6g)||garlic cloves, minced|
|½ tsp. (1g)||ground cumin|
|1 tsp. (1g)||dried oregano|
|½ cup (80g)||golden raisins|
|2 tbsp. (28g)||water|
|1 large (50g)||egg|
|2 tsp. (9g)||milk|
Place the potatoes in a medium saucepan and cover with cold tap water; bring to a boil, uncovered. Reduce heat to medium-low and simmer until tender when pierced with the tip of a paring knife. Drain and set aside.
Meanwhile, heat a large skillet over medium heat. Add the chorizo and cook, stirring occasionally for 5 minutes or until the sausage renders its fat and begins to brown. Add the onion, garlic, cumin, and oregano. Cook for an additional 5 minutes or until the onions have softened.
Stir in the potatoes, raisins, and water. Break up the potatoes using the back of a wooden spoon. Allow the filling to cool before using.
Preheat oven to 400°F. Roll the dough out to about 1/8-inch thickness on a generously floured work surface. Cut into 5½-inch circles (you can use the rim of a bowl or plate as a guide). Place about ¼ cup of filling onto one side of each circle and fold over to form a semi-circle. Use the tines of a fork to press and seal the edges of each empanada and transfer to a parchment lined cookie sheet. Refrigerate the dough for 15 minutes if it becomes too soft.
Beat the egg and milk in a small bowl and brush the egg wash onto the top side of each empanada. Bake for 20 to 25 minutes or until golden brown. Sprinkle with cilantro or parsley leaves, if desired. Serve immediately.