Empanadas with Chorizo Potato
Ingredients
- 1 cup diced yellow potato
- ¼ cup water
- 1 tablespoon avocado or canola oil
- ½ cup diced white onion
- ½ cup diced tomato
- ½ cup sliced scallions
- ¼ cup finely chopped fresh cilantro
- 1 clove garlic, chopped
- 8 ounces Mexican-style chorizo, casings removed (see Tip)
- 1 tablespoon red-wine vinegar
- ¾ teaspoon salt
- 1 (14 ounce) package refrigerated pie crusts
- Cooking spray
- 1 dash Hot sauce or salsa for serving
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