POTATO AND CHORIZO EMPANADAS

these are tasty meat pies filled with a spicy sausage and potato filling. the empanada is a staple in hispanic homes and restaurants. i love them and make a lightened version i found in a magazine.

Time: 80 minutes

Number Of Ingredients: 13

Ingredients: red potatoes,low-fat chicken broth,chorizo sausage,onion,green pepper,water,egg,flour,cold water,cider vinegar,powdered sugar,salt,vegetable shortening

Steps:

1. filling: in a sauce pan , cover potatoes with water and bring to a boil
2. reduce heat and simmer for about 6 minutes until potato is tender
3. drain water from potatoes
4. place 1 / 4 cup of broth in a skillet and add sausage
5. bring to a boil and cook for 1 minute
6. add onion and bell pepper and cook 2 minutes
7. add cooked potatoes and 1 / 4 cup broth and cook until liquid evaporates
8. chill chorizo mixture while preparing dough
9. dough: level flour with a knife in measuring cup
10. mix 1 / 2 cup of flour , water and vinegar , stirring with a whisk to combine
11. preheat oven to 400f
12. in a separate bowl mix: 1 1 / 2 cups flour , sugar , salt , and salt , stirring with a whisk
13. cut shortening into dough with a pastry blender or 2 knives
14. should resemble coarse meal
15. add this mixture to wet mixture and toss until flour mixture is moist
16. chill dough in freezer for 10 minutes
17. place on floured surface and roll out into a rectangle
18. using a biscuit cutter and cut into 4 inch circles
19. spoon 1 tbsp filling into circles and leave a 1 / 2 inch border
20. seal dough with fingers
21. combine water and egg and brush egg mixture over dough to help seal
22. place on baking sheet and bake at 400f for 20 minutes until golden brown