In a small saucepan, cover the potato with lightly salted water. Bring to a boil and cook until tender, 5 to 7 minutes. Drain and set aside.

Meanwhile, in a heavy fry pan over medium heat, cook the chorizo, stirring and breaking it up with a spatula or wooden spoon, until cooked through, about 5 minutes. Add the onion and cook for until the onion is tender and translucent, about 5 minutes. Stir in the potato, raisins, olives and oregano. Cook, stirring occasionally, until the mixture is heated through, 3 to 4 minutes. Season with salt and pepper.

Preheat an oven to 375°F (190°C). Lightly grease a baking sheet.

Divide the empanada dough into ten balls. On a lightly floured surface, roll out each ball into a circle about 4 inches (10 cm) in diameter. Place a couple of tablespoons of the filling just off-center on one circle, and fold the dough over to make a half circle. Crimp the edges with a fork to seal and transfer the empanada to the prepared baking sheet. Repeat with the remaining dough and filling.

Brush each empanada lightly with the egg wash. Use the tip of a paring knife to slash a few holes in the top of each empanada. Bake until the empanadas are golden brown, about 25 minutes.

While the empanadas are baking, make the Habanero Love mayonnaise. In a small bowl, stir together the mayonnaise, Habanero Love Sauce and lime juice. Season with salt and pepper.

Serve the empanadas hot with the alongside. Serves 5; makes 10 empanadas.