Chorizo-Potato Pockets

Filling:

2 medium Yukon Gold potatoes, cut into 1/2-inch cubes

2 tablespoons olive oil

1 (12-ounce) tube chorizo

Salt and pepper

Pie Crust: 

2 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

2 sticks (1/2 cup) unsalted butter, cut into 1/2-inch chunks

1/2 to 3/4 cup ice-cold water

1 egg, beaten

Heat oven to 400F. Line 2 baking sheets with parchment. In a bowl, toss potatoes with oil and season lightly with salt and pepper. Spread out onto one of the prepared baking sheets and bake until tender, 25-30 minutes. 

Meanwhile, make pie crust: In the bowl of a food processor, combine flour and salt. Add butter and pulse a few times to cut butter into flour. Add 1/2 cup water and pulse just until dough starts to clump. (Add more water, 2 tablespoons at a time, if dough doesn’t clump after about six pulses.) Wrap dough in plastic and chill for 30 minutes. 

In a large skillet over medium heat, cook chorizo until fat is rendered and sausage is cooked through, about 15 minutes. In a bowl, mix chorizo and potatoes. Chill until filling is cool. 

On a lightly floured surface, roll half of dough out to 1/8-inch thick and cut into 4×6-inch rectangles. Spoon filling onto half the rectangles, using about 2 tablespoons each, leaving a 1/2-inch border on all sides. Top with the remaining rectangles and seal with the tines of a fork. Transfer to prepared baking sheet and brush with beaten egg. Bake until golden brown, 30 minutes. 

Repeat with remaining dough and filling. Let cool slightly before eating.