Chorizo Empanadas

Recipe by Kevin Weeks with the addition of raisins by me

Pastry for two crust pie
4 oz Spanish chorizo
1/2 medium Spanish onion -- 1/4" dice (about 1/2 c)
1/4 red bell pepper -- 1/4" dice (about 1/2 c)
1 yellow potato (about 3" in diameter)
1/2 tsp dried Herbes de Provence
1/2 tsp coarse salt
1/4 tsp black pepper
1/4 c chicken stock
2 tbsp white wine
1 egg
1/2 cup raisins Smoked Spanish paprika

Make pastry, divide in half, form into flattened balls, wrap in plastic, and refrigerate.

Peel and cut potato into 3/4" dice. Place in a covered, microwave-safe container and cook on high for about 5 minutes or until fork tender. Drain, rinse, and cool. Mash coarsely with fork.

Cut chorizo into 1/4" dice and process until coarsely chopped in a food processor. In a large bowl, thoroughly mix potato, chorizo, onion, bell pepper, herbs, salt, pepper, chicken stock, and wine. Mixture should be slightly moist but not wet -- you may need to add a bit more wine.

Heat oven to 400F.

Roll out pastry as for pie crust and cut into 3" diameter circles (I used a glass and knife to cut the rounds). Moisten half the edge of a round (I find my finger, dipped in a small bowl of water works best), place a rounded tablespoon of filling toward the moistened edge, fold other side over, and crimp edges with fingers to seal. Place filled empanadas on a parchment-lined baking sheet.

Beat egg with a tablespoon of water and brush tops of the empanadas with the mixture. Cut a slit in the top of each pastry and then sprinkle lightly with paprika. Bake about 30 minutes or until lightly browned. Makes about 30 empanadas.

These are good hot, but also at room temperature. They should freeze well, unbaked, and I would put them unthawed in a 400F oven for 40 - 45 minutes to bake.