Black chorizo empanadas

Step 1. Dough

1. Place all the ingredients in a large salad bowl and mix with your fingertips to obtain a homogeneous mixture.
2. Form a ball, cover it with plastic film and set aside in the fridge. Divide up the empanadas dough into 12 balls, then roll out each ball into a 15cm-diameter disk.

Step 2. Filling

1. Cook the potato in the water and remove the skin. Roughly crush the potato with a fork.
2. Heat a generous drizzle of olive oil in a frying pan and caramelize the roughly chopped onions.
3. Add the skinned chorizo and dice it. Cook for 3 min on a medium heat and add the potato and chili powder, then leave to cool.

Step 3. Assembly

1. Place a tablespoonful of filling on each disk. Moisten the border of the disk then seal the empanadas with a fork, or roll the edges over onto themselves. Repeat the operation on the other turnovers.
2. Place them on a tray covered with parchment paper and brush them with the egg yolk beaten with a little water.
3. Set them aside in the fridge for at least 30 min. Put the empanadas in the oven at 190°C for 20 min. Serve hot with the tandoori mayonnaise.

Step 4. Tandoori Mayonnaise

Mix the egg yolk, salt, mustard, pepper, and a little oil in a large bowl. Mix to beat the mayonnaise, gradually pouring in the oil. Add the spice blend.