Recipe: Chorizo and potato empanadas make a handheld spring meal
By Gretchen McKay, Pittsburgh Post-Gazette Spring weather is here, and I’ll bet you can’t wait to get outside and enjoy the sunshine. My bike is already at the ready in the backseat of my car, awaiting the days when I can hop onto a bike path or trail after work and ride with the wind on my face and setting sun in my eye. Spring is also a good idea to have a few hand-held meals like these easy Mexican meat-and-potato empanadas waiting in the fridge. When it’s time to eat, all you have to do is throw them into the oven for a few minutes to reheat. If the thought of making fresh dough scares you, it shouldn’t. The dough in this recipe has just five ingredients (plus ice water) and comes together like a dream. It quickly mixes into a soft and pliable ball using just your fingers and a fork, and it’s extremely forgiving as long as you let it rest in the fridge for a spell before rolling it out on a flour-dusted work surface. I made these empanadas with ground