Sonoran Breakfast Empanadas

Recipe courtesy of Chartwells Higher Education (Compass Group).

Recipe Ingredients:

2 pounds chorizo sausage
16 ounces whole eggs (8 large eggs)
Cooking spray
1 pound Idaho® potatoes, peeled and shredded
8 ounces green chile peppers, diced, drained
12 ounces mild cheddar cheese, shredded (3 cups)
4 puff pastry sheets, frozen
3 ounces egg wash for pies

Cooking Directions:

1. Cook chorizo thoroughly and drain the liquid entirely from the sausage. Chill.
2. Scramble eggs in a skillet coated with cooking spray and cook thoroughly. Remove eggs and chill.
3. In a mixing bowl, add the chilled sausage and eggs. Add the defrosted breakfast potatoes, diced green chiles and cheddar cheese.
4. Defrost the puff pastry sheets. Cut the puff pastry sheet into 15 each equal squares.
5. 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.
   
6. Brush each empanada with egg wash and place on sheet pan lined with parchment paper.
7. Bake in a preheated oven at 375°F (190°C) until product is golden brown.
8. Remove the product from the pan and place on serving plate; can be served with a variety of sauces or dips such as strawberry jalapeño jam.
   

Makes 30 empanadas.

Recipe and photograph courtesy of the Idaho Potato Commission.