Chorizo and Potato Empanadas

I love food trucks. I love street food. I love the vibe. I love that most street food it lovingly made by passionate people. I love people who love street food. I love making street food (even though it's made in my kitchen and served by me and usually eaten at the dinner table). Give me good street food over fine dining any day of the week.

Chorizo and Potato Empanadas

slightly adapted from here

Makes about 24

For the Filling:

4 medium waxy potatoes (I used Dutch Cream), peeled and sliced

1 teaspoon salt

2 chorizo sausages, cases removed, meat crumbled

1 red onion, diced

2 garlic cloves, minced

½ teaspoon ground cumin

1 teaspoon dried oregano

Sea salt flakes and freshly ground black pepper, to taste

½ cup chicken stock

12 green olives, pitted and chopped

½ cup sultanas, chopped

For the Pastry:

1½ cups plain flour

1 cup masa harina

1 teaspoon baking powder

1 teaspoon salt

115g unsalted butter, melted, plus extra for greasing the tray

1 egg beaten with 1 tablespoon water for the egg wash

Make the Filling:

Put the potatoes in a large pan, cover with cold water, add the salt and bring to the boil. Cook for about 15 minutes, until tender. Drain and set aside.

Put the chorizo in a large frying pan and cook over medium heat until crispy. Add the onion, garlic, cumin, oregano, salt and pepper. Cook for a further 5 minutes, until the onions are soft. Pour in the stock and cook for another 3 minutes. Add the potatoes, olives and sultanas.  Mix and adjust the seasoning if necessary. Set aside to cool.

Make the Pastry:

Put the flour, masa harina, baking powder, salt and butter in a bowl and use your hand to bring it together into a dough. Wrap in cling film and chill for 30 minutes.

Make the Empanadas:

Brush a large baking tray lightly with melted butter.  Set aside.

Lightly flour a work surface, divide the dough into to portions and roll one portion out until its about 3mm thick. Use a 10cm cookie cutter to cut 10 circles out of the dough. Repeat with the other half of the dough.

Put a heaped tablespoon of filling onto 1 half of each circle of dough, leaving a 1cm border. Brush the edges with egg wash and fold the dough over, creating a semi-circle shape. Press firmly to seal the edges and crimp with the tines of a fork. Place them on the prepared baking tray and chill in the refrigerator for 30 minutes.

Preheat the oven to 190C.

Brush the empanadas with egg wash , prick the tops with a fork and bake for 30 minutes, or until golden brown.