Potato and Chorizo ​​Empanada

Ingredients:

• 3-4 peeled and sliced ​​potatoes (about 225 g)
• 1 teaspoon of salt
• 450 gr. chorizo ​​sausages (remove the shell)
• 1 diced onion
• 2 crushed cloves of garlic
• 1/2 tsp ground cumin
• 1 teaspoon dried oregano
• Salt and ground black pepper
• 1/2 cup chicken broth
• 12 large green olives, sliced, stuffed with pimento peppers
• 1/2 cup light raisins
• 1 batch of empanada dough (see recipe below)

Empanadas dough:

• 1.5 cups of wheat flour
• 1 cup fine white cornmeal (masa harina)
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 1/2 cup (110 g) melted, cooled butter
• 1 CO category egg beaten with 1 tbsp. l. water for lubrication
• Butter for greasing the pans

Sour cream dip with cilantro:

• 1 cup sour cream
• 1/4 cup finely chopped fresh cilantro leaves
• Juice of 1/2 lime
• Salt and ground black pepper

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water. Add salt and bring to a boil, uncovered. Simmer until tender, about 15 minutes.
2. Meanwhile, place a large skillet over medium heat. Add the chorizo ​​and cook, stirring, for 5 minutes, until the fat has rendered and the sausage is crispy.
   
   Add the onion and garlic, season with cumin, oregano, salt, and pepper. Cook, stirring, for 5 minutes, until the vegetables are softened and the mixture turns a beautiful red color. Pour in the broth and simmer for 3 minutes.
3. Drain the potatoes and add them to the pan. Using a wooden spoon, break the potatoes into pieces the size of a ruble coin. Add the olives and raisins and mix well. Season with salt and pepper to taste. Let the filling cool before using. Serve with sour cream and cilantro sauce.
   
   Dough for empanadas: In a large bowl, sift together the flour, cornmeal, baking powder, and salt. Add the melted butter. Gradually whisk in 1/2 to 3/4 cup of water, kneading the dough with your hands. The dough should be light and not sticky. Form the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
4. Lightly flour your rolling pin and work surface. Divide the dough in half to make it easier to work with and roll it out to a thickness of 0.3 cm. Using a 10 cm diameter cookie cutter, cut out 10 circles from the dough. Repeat with the other half.
   
   Place 2 heaping tablespoons of filling in the center of each dough circle, leaving a 1.5 cm border. Brush the edges with egg wash and fold the dough in half to enclose the filling, creating a semicircle. Pinch the edges tightly, pressing them with the tines of a fork. Refrigerate the pies for at least 30 minutes before baking.
5. Preheat oven to 190°C (375°F). Place the empanadas on a greased baking sheet and brush the tops with beaten egg. Use a fork to poke a few holes in the top to allow steam to escape. Bake for 30 minutes, until golden brown.
   
   Sour cream with cilantro: In a small bowl, combine sour cream, cilantro, and lime juice. Mix thoroughly, season with salt and pepper. Serve with empanadas.
   Yield: 1 tbsp.