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 Mozzarella cheese; shredded
1/2 c Sharp cheddar cheese;
- shredded
1/4 ts Salt
1/4 ts Pepper
1/8 ts Garlic powder
42 oz Empanada dough discs
- (3 bags); thawed
Oil; for deep-fat frying
Salsa verde, sour cream &
- sliced avocado (optional)

In a large skillet, cook chorizo over medium heat until cooked
through, 6 to 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 tb
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?F. Fry
empanadas, a few at a time, until golden brown, 3 to 4 minutes,
turning occasionally. Drain on paper towels. If desired sprinkle
with additional salt. If desired, serve with salsa verde, sour
cream, and avocado.

Recipe by Marina Castle Kelley, Canyon Country, CA

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

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Greetings, Ben Collver

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