How to make empanadas with cream cheese pastry, filled with potato, Spanish chorizo and onion and baked

• With a dough that’s resilient, light and flaky, these pastry pockets have a spicy filling that combines Spanish chorizo, onion and potatoes
• If you have a tortilla press or dumpling skin press to cut the dough into discs it will speed things up, but if not, roll it out on a surface dusted with flour