This is a vegan version of a chorizon empanada.
Chef blanched and diced russet potatoes and mixed it with chorizo seasonings because he
knew it would soak up that flavor.
He then made a soda dough with butter, shortening, flour, and a little bit of ginger ale.
This dish is a potato chorizo empanada, with a soda dough, pickled apple slaw, and uzu
crema.
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