In a large bowl, stir together flour, salt, and coriander. Use two knives or a pastry cutter to cut in butter.

In a small bowl, stir together vinegar, beaten eggs and 1 cup of water. Gradually stir into flour mixture. If needed, add in additional water, 1 tbsp at a time, until a soft dough forms.

Divide dough in half and form each half into a large disc that is about 1” in thickness. Wrap discs in plastic wrap in place in refrigerator for 1 hour.

Heat olive oil in a large skillet over medium-high heat. Add Hatfield® Recipe Essentials Chorizo Ground Sausage and sauté until cooked through, about 10 minutes. Remove from skillet, leaving grease in bottom of skillet.

Add onion, bell pepper, and jalapeno to skillet. Sauté until softened, about 7 minutes. Add garlic and sauté for another 30 seconds.

Return sausage to skillet. Add salt, pepper, tomato sauce, and chicken broth. Reduce to a low simmer and let simmer for 10 minutes. Remove from heat. Stir in cilantro and breadcrumbs.

Stir together all sauce ingredients. Chill in refrigerator for at least 1 hour.

Preheat oven to 375 degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Flour a working surface. Roll out dough until about 1/8” thickness or less. Cut out 5” circles. Fill the center of each circle with 2 tbsp filling. Use water to wet outside of dough circles. Press together and seal using an empanada press or fork. Place on prepared baking sheet.

In a small bowl, whisk together egg and water. Brush tops of sealed empanadas with egg wash.

Bake for 25-28 minutes, or until tops are golden brown.