Potato, Pepper, and Chorizo Empañadas

FREE RECIPE PREVIEW

Ingredients — preview

• 3 ounces Spanish chorizo finely diced
• 2 tablespoons olive oil
• 2 medium onion finely diced
• 3 cloves garlic minced
• 1 each red bell pepper finely diced
• 1/2 each green bell pepper finely diced

Preparation — preview

1. Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon.
2. Add onions to saucepan and cook, stirring frequently, until golden and very soft, about 15 minutes.
3. Add garlic, bell peppers, bay leaf, salt, and oregano and cook, stirring frequently, until peppers are very soft, about 15 minutes.
4. Peel potato and cut into 1/2-inch pieces, then stir into onion mixture and cook over moderately low heat, covered, stirring frequently, until potatoes are just barely tender, 10 to 12 minutes.
5. Add potato mixture to chorizo and stir to combine.
6. Cool filling to room temperature and discard bay leaf.
7. Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
8. Divide dough into 12 equal pieces and form each into a disk.