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
• Mexican-style chorizo, casings removed
• 1 tablespoon red-wine vinegar
• ¾ teaspoon salt
• 1 package refrigerated pie crusts
• 1 dash Hot sauce or salsa for serving

Instructions:

• Add potato and water to the Crock-Pot. Cover and cook until the potato begins to soften.
• Add onion and oil and cook, stirring occasionally, until soft.
• Add tomato and scallions; cook until soft. Add cilantro and garlic; cook, stirring, until fragrant.
• Push the vegetables to the sides and add chorizo. Cook, crumbling with a wooden spoon, until brown. Stir the vegetables and chorizo together, and add vinegar and salt.
• Roll each pie crust into a circle on a lightly floured surface. Cut out eight circles and roll each one out to a 6-inch circle.
• Mound about 1/4 cup of the filling onto the center of each circle. Fold the dough in half and crimp or pleat the edges. Place on a large rimmed baking sheet and coat both sides of each empanada with cooking spray.
• Bake the empanadas, flipping once halfway, until golden brown, about 20 minutes. Serve with hot sauce or salsa for dipping, if desired.