MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Breakfast Empanadas
Categories: Pastry, Pork, Potatoes, Cheese
Yield: 30 servings

1/2 lb Fresh chorizo
9 lg Eggs; divided
2 c Frozen shredded hash brown
Potatoes
1 c Shredded mozzarella cheese
1/2 c Shredded sharp cheddar
Cheese
1/4 ts Salt
1/4 ts Pepper
1/8 ts Garlic powder
42 oz (3 bags) empanada dough
- discs; thawed
Oil for deep-fat frying
Salsa verde, sour cream &
- sliced avocado; opt

In a large skillet, cook chorizo over medium heat until
cooked through, 6-8 minutes, breaking into crumbles;
drain. Set aside. Return pan to stove.

In a large bowl, whisk 8 eggs. Add to skillet; cook and
stir over medium heat until eggs are thickened and no
liquid egg remains. Transfer to a large bowl. Stir in
chorizo, hash browns, cheeses, salt, pepper and garlic
powder.

Beat remaining egg, brush over edges of dough discs.
Place 3 tablespoons filling on 1 side of each disc. Fold
dough over filling. Pinch edges and press to seal.
Refrigerate for 30 minutes.

In an electric skillet or deep-fat fryer, heat oil to
375°. Fry empanadas, a few at a time, until golden
brown, 3-4 minutes, turning occasionally. Drain on paper
towels. If desired sprinkle with additional salt. If
desired, serve with salsa verde, sour cream and avocado.

Marina Castle Kelley, Canyon Country, California

Makes: 2 1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... We call it rump roast because nobody wants to eat cow's ass.
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