Potato and Chorizo Empanadas

Ingredients

• 3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
• 1 teaspoon salt
• 1 pound chorizo sausage, casing removed
• 1 Spanish onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper
• 1/2 cup chicken broth
• 12 large pimiento-stuffed green olives, chopped
• 1/2 cup golden raisins
• 1 recipe empanada dough, recipe follows
• 1 1/2 cups all-purpose flour
• 1 cup masa harina
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 large egg beaten with 1 tablespoon water, for egg wash
• Butter, for greasing the pans

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