Gourmandine Potato & Chorizo Empanadas

Method

STEP 1
To make the pastry, place flour and salt in the bowl of a food processor, add butter and pulse to form a breadcrumb-like texture.

STEP 2
Drizzle in water and vinegar with the motor running until a dough forms.

STEP 3
Place the dough on a floured bench and bring together to form a ball, flatten into a disc, wrap in cling film and refrigerate for at least 30 minutes.

STEP 4
Meanwhile, make the filling. Heat the olive oil in a large frypan, add onion and saute until softened.

STEP 5
Add garlic, chorizo, capsicum, spices and seasoning. Cook for 3 minutes.

STEP 6
Add the diced potato and 1/4 cup water and simmer until potatoes are almost cooked, and the liquid has evaporated. Cool mixture in the refrigerator.

STEP 7
Place rested pastry on a floured bench and roll out to 3mm with a rolling pin – you may need to do this in batches.

STEP 8
Cut out circles with a 7cm pastry cutter and whisk the egg in a small bowl.

STEP 9
Place a tbsp of filling into the centre of the pastry circle, brush the edges with egg, fold in half and crimp the edges to seal.

STEP 10
Heat a deep fryer to 180C and cook the empanadas until golden.

STEP 11
Serve empanadas with lime wedges and a herby dipping sauce, such as chimichurri.

*Empanadas can be baked in a 200C oven, simply brush with egg wash beforehand.