Chorizo and Potato Empanadas

Instructions

1. Step 1

   Prepare empanada dough according to your chose recipe. Wrap the dough in plastic wrap, and let it rest at room temperature for 1 hour or overnight in the refrigerator.

2. Step 2

   Place the sausages in a skillet, and cover them halfway with water. Cook the sausages until the water has evaporated then continue to cook until all sides are browned and the sausages are cooked through.

3. Step 3

   Use a spatula to crumble the sausages, and brown them in the skillet for a few minutes longer. Remove sausages from the heat, and set aside to cool.

4. Step 4

   Place the onions, cumin, and chopped peppers in the same skillet, adding a bit of vegetable oil if needed. Sauté the vegetables until softened and fragrant. 

5. Step 5

   Add the potatoes and 1/2 cup of the chicken broth to the skillet with the vegetables, and cook until the liquid has evaporated. Add more liquid in small amounts if necessary, and continue to cook just until the potatoes are just tender. 

6. Step 6

   Stir the sausage into the potato mixture, and let the filling cool. Season with salt and pepper to taste.

7. Step 7

   Preheat the oven to 375 F.

8. Step 8

   Divide the empanada dough into about 12 pieces (for medium-large empanadas), and roll each piece into a circle. 

9. Step 9

   Fill each circle of dough with a couple of tablespoons of filling. Wet the edges of the dough lightly with water and fold the circle of dough in half, sealing the filling inside. Press the edges firmly to seal.

10. Step 10

    Fold the edges over in a decorative braid .

11. Step 11

    Brush the empanadas lightly with the egg yolk, and place them on a baking sheet. Bake empanadas for 25 to 20 minutes, or until puffed and golden brown.

12. Step 12

    Serve empanadas warm or at room temperature.