Empanaditas Con Papas Y Chorizo (Little Empanadas With Potatoes And Chorizo)

• 2 cups all-purpose flour (about 9 ounces)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt, divided
• 3 tablespoons chilled butter, cut into small pieces
• 9 tablespoons ice water, divided
• 1 teaspoon cider vinegar
• 2 ounces fresh chorizo
• 2 cups diced Yukon gold potato (about 8 ounces)
• 1/4 teaspoon hot paprika
• Cooking spray
• 1 large egg white, lightly beaten

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal. With processor on, slowly add 1/2 cup ice water and vinegar through food chute, processing just until combined (do not form a ball). Gently press mixture into 2 (5-inch) circles on plastic wrap; cover. Chill for 1 hour.
2. Remove chorizo from casings. Cook chorizo in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
3. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 8 minutes or until tender; drain. Place in a large bowl; mash with a potato masher. Add chorizo, paprika, and remaining 1/4 teaspoon salt; stir until well combined.
4. Preheat oven to 425u0b0.
5. Remove dough from refrigerator, and halve each disc. Place 1 dough portion between 2 sheets of wax paper. Roll into a 1/4-inch thickness; cut 2 (3-inch) circles with a biscuit cutter. Repeat procedure with the remaining dough portions. Combine excess dough, roll to 1/4-inch-thickness, and cut 4 (3-inch) circles with a biscuit cutter. Working with 1 circle at a time (cover remaining circles with a damp towel to prevent drying), spoon 1 tablespoon potato mixture into center of each circle; fold dough over filling. Press edges together with a fork to seal. Place empanadita on a large baking sheet coated with cooking spray. Repeat with remaining dough circles and potato mixture. Combine remaining 1 tablespoon water and egg white. Lightly brush tops of empanaditas with egg mixture. Bake at 425u0b0 for 20 minutes or until lightly browned.

flour, sugar, baking powder, salt, chilled butter, water, cider vinegar, fresh chorizo, gold potato, hot paprika, cooking spray, egg white

Taken from www.myrecipes.com/recipe/empanaditas-con-papas-y-chorizo-little-empanadas-with-potatoes-chorizo (may not work)