Empanaditas con Papas y Chorizo (Little Empanadas with Potatoes and Chorizo)

Ingredients

• 1 teaspoon double-acting baking powder 
• 3 tablespoons butter chilled cut into small pieces
• 1 teaspoon cider vinegar 
• 1 large egg white lightly beaten
• 9 ounces flour all-purpose
• 2 ounces chorizo fresh
• 9 tablespoons ice water divided
• 0.3 teaspoon paprika hot
• 0.5 teaspoon salt divided
• 1 tablespoon sugar 
• 8 ounces yukon gold potatoes diced

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• plastic wrap
• potato masher
• wax paper
• measuring cup

Directions

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour, sugar, baking powder, and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined.
3. 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.
4. Remove chorizo from casings. Cook chorizo in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
5. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 8 minutes or until tender; drain.
6. Place in a large bowl; mash with a potato masher.
7. Add chorizo, paprika, and remaining 1/4 teaspoon salt; stir until well combined.
8. Preheat oven to 42
9. Remove dough from refrigerator, and halve each disc.
10. Place 1 dough portion between 2 sheets of wax paper.
11. Roll into a 1/4-inch thickness; cut 2 (3-inch) circles with a biscuit cutter. Repeat procedure with the remaining dough portions.
12. 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.
13. Place empanadita on a large baking sheet coated with cooking spray. Repeat with remaining dough circles and potato mixture.
14. Combine remaining 1 tablespoon water and egg white. Lightly brush tops of empanaditas with egg mixture.
15. Bake at 425 for 20 minutes or until lightly browned.