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.
Drizzle in water and vinegar with the motor running until a dough forms.
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.
Meanwhile, make the filling. Heat the olive oil in a large frypan, add onion and saute until softened.
Add garlic, chorizo, capsicum, spices and seasoning. Cook for 3 minutes.
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.
Place rested pastry on a floured bench and roll out to 3mm with a rolling pin – you may need to do this in batches.
Cut out circles with a 7cm pastry cutter and whisk the egg in a small bowl.
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.
Heat a deep fryer to 180C and cook the empanadas until golden.
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.
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