Hand Pies with Mustard Greens and Spanish Chorizo

Categories: Appetizers- Snacks

Ingredients

• 4 12 cups all-purpose flour
• Generous 2 tsp. salt, plus more for seasoning the filling
• 2 Tbsp. sugar
• 1/2 cup cold shortening
• 1 cup cold butter, cut into 1/2-inch cubes
• 4 1/2 tsp. cider vinegar
• 8 to 12 Tbsp. ice water, more if needed
• 1 (1 lb.) bunch mustard greens, trimmed and washed
• 4 Tbsp. olive oil, divided use
• 1 onion, finely diced
• 2 cloves garlic, finely minced
• 4 oz. Spanish chorizo, diced
• 1/4 cup dry white wine
• 1 large boiling potato, cut into 1/4 inch dice (peeled or unpeeled)
• 1 1/2 cups grated Manchego cheese
• 2 eggs, beaten

Directions

1. Make the dough: In a large bowl, whisk together the flour, salt and sugar. Add the shortening an incorporate using a pastry cutter or fork (the dough will look like moist sand). Cut in the butter just until it is reduced to pea-sized pieces. Sprinkle the vinegar and 8 Tbsp. water over the mixture, and stir together until the ingredients are combined to form a dough. Remove the dough to a lightly floured surface and knead in a single mass. If the dough is too crumbly and dry, gently work in additional water, 1 Tbsp. at a time. Mold the dough into a disk roughly 8 inches in diameter. Cover the disc tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.
2. Bring a large pot of salted water to a boil. Add the greens to the water and boil until they’re tender, 12 to 15 minutes. Drain the greens, then shock in a bowl of ice water to stop the cooking process. Drain again and run through a salad spinner to remove any excess water. Chop the greens coarsely and set aside.
3. Heat a large saute pa over medium-high heat until hot. Add 2 Tbsp. olive oil, then the onion, and cook, stirring frequently, until the onion is softened and translucent, 6 to 8 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Stir in the chorizo

4. and cook until it is lightly browned, about 3 minutes. Add the white wine and simmer, stirring to scrape any flavoring from the bottom of the pan, until the wine is almost completely evaporated or absorbed. Remove from heat and spoon the filling into a bowl.

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