Recipe and photo courtesy of Idaho Potato Commission
Makes 30 servings (2 empanadas each)
2 lbs. chorizo sausage
16 oz. whole eggs w/citric acid
2 sprays (1 sec.) cooking spray
1 lb. Idaho® potatoes, pre-peeled, fresh, shredded
8 oz. green chili peppers, diced, drained
12 oz. mild cheddar cheese, shredded
4 puff pastry sheets, frozen
3 oz. egg wash
Cook chorizo thoroughly and drain the liquid entirely from the sausage. Chill to 40°F. Scramble eggs on a non-stick cooking surface and cook thoroughly. Remove eggs and chill to 40°F.
In a mixing bowl, add the chilled sausage and eggs. Add the defrosted breakfast potatoes, diced green chilies and cheddar cheese.
Defrost the puff pastry sheets. Cut the puff pastry sheet into 15 each equal squares. Fill each square with the egg filling. Fold over one half of the puff pastry to form a triangle. Seal the empanada using a fork. Brush each empanada with egg wash and place on sheet pan lined with parchment paper and bake at 375°F until product is golden brown.
Remove the product from the pan and place on serving vessel. Hold hot for service; can be served with a variety of sauces or dips such as Strawberry Jalapeno Jam.