Chorizo and Potato Empanadas
Ingredients
- 1 large waxy potato, peeled and cut into 1/2-inch (12-mm) cubes
- 1 cup crumbled fresh chorizo, casing removed (about 4 oz./ 125 g)
- 1 small yellow onion, chopped
- 3 Tbs. golden raisins
- 3 Tbs. sliced green olives
- 1 tsp. dried whole oregano, preferably Mexican
- Kosher salt and freshly ground pepper
- 1 1/2 lb. (750 g) empanada dough, either purchased or homemade
- 1 egg beaten with 1 Tbs. water
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