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 cheesep; 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, 6-8 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, 3-4 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, California
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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