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Hearty Breakfast Empanadas

Breakfast & Brunch Recipes from AlansKitchn.comMakes 8 servings

Ingredients:

  • 1 - package (12 oz.) Premium Original Chorizo

  • 1/3  - cup chopped Onion

  • 2  - cups Potatoes peeled and 1/4" diced (preferably Yukon Golds)

  • 1/2  - cup diced Tomato

  • 1/3  - cup chopped Cilantro

  • 1  - Tablespoon plus 1-1/2 teaspoon Minced Fresh Oregano

  • 1/2  - teaspoon Salt

  • 2-1/2  - cups shredded Pepper Jack Cheese

  • 2  - unbaked Pie Crusts

  • 1  - Egg beaten

Directions:

Preheat oven to 350° F.

  1. Add the chorizo to a skillet heated over medium heat.  Break it up with the back of a spoon and cook until done, about 5 minutes.  Add the onions and sauté for 5 more minutes, or until soft.  Add the potatoes, cover and cook for 15 minutes, stirring frequently.  Remove the skillet from the heat and transfer the potato mixture to a bowl.

  2. Add the tomatoes, cilantro, oregano, salt and cheese. Mix well.  Cut each of the pie crusts into 4 equal pieces. Roll each piece into a 4"x6" oval. Fill each oval with 1/3 cup of the filling.

  3. Fold the dough over and press the edges with a fork to seal.  Place empanadas on a baking sheet.  Brush each one with the beaten egg and bake in an oven for about 10 minutes or until golden brown.

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