Chorizo Empanadas

Instructions

1. Prepare the dough
   In a large bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In a small bowl, combine ice water and vinegar. Gradually add to flour mixture, stirring until dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Make the filling
   In a large skillet over medium heat, cook the diced chorizo until it begins to release its oils, about 3-4 minutes. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Cook the potatoes
   Add the diced potatoes to the skillet and cook, stirring occasionally, until they begin to soften, about 8-10 minutes. Stir in the roasted red peppers, smoked paprika, and cumin. Season with salt and pepper to taste. Remove from heat and let the filling cool completely.
4. Form the empanadas
   Preheat oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8 inch thickness. Using a 4-inch round cutter or small bowl, cut circles from the dough. Place about 1-2 tablespoons of filling in the center of each circle.
5. Seal and shape
   Fold the dough over to form a half-moon and press the edges to seal. Use a fork to crimp the edges decoratively or fold the edges over in a rope-like pattern (repulgue). Transfer to a parchment-lined baking sheet.
6. Bake to perfection
   Brush the tops of the empanadas with beaten egg for a golden finish. Use a small knife to cut a tiny vent on top of each empanada. Bake for 20-25 minutes, until the empanadas are golden brown and crisp. Let cool for 5 minutes before serving.