Chorizo/Egg Empanadas

Yeah, yeah, yeah....it's been FOREVER!!!! But look, I have 3 kids under the age of three...I have an excuse 😋
   I got crafty in the kitchen again (let's be honest, I am always crafty in some way but this time I actually documented it for posterity's sake)! We recently relocated to the PNW (some people don't count Idaho as the PNW, but I do) and they have AMAZING Basque chorizo sausages; they're dry, slightly spicy, and not obnoxiously fatty either. I'm sure some Portuguese linguica could be substituted as well. Anyhoo, here is the recipe for my Chorizo/Egg Emapanadas!

Chorizo/Egg Empanadas
Approx 6 servings

Ingredients:

• 1 batch of Kris Galicia Brown's Versatile Empanada Dough (c/o Craftsy Blog) 
• 4 links of Falls Brand; Basque Chorizo or you could substitute Portuguese Linguica or Spanish chorizo (a mildly spicy, dry chorizo); chopped into small cubes 
• 1/2 bag of country style hashbrown potatoes (any brand will do) 
• 2 Tbsp. cooking oil 
• 2 tsp. cumin 
• 1 tsp. salt 
• 2 tsp. onion powder (you can use about a half onion here, I just don't like them; just dice and throw in) 
• 1 tsp. black pepper 
• 1 tsp. chili powder 
• 6 eggs 
• 1 cup cheddar cheese 
• enough cooking oil to fry (I used about 1 1/2 cups) 
• optional: chopped bell peppers 

Directions:

1. Prepare empanada dough ahead of time. 
2. Chop up chorizo, onions, and peppers (if you're using fresh) 
3. Put the oil into pan and heat on medium high setting; add chorizo, potatoes, onions (or onion powder), peppers (if you choose to), cumin, salt, pepper, and chili powder. Cook until potatoes are soft and golden brown. Remove from pan and place aside. 
4. Crack eggs and whisk. Scramble in hot pan. Add cheese right at the end and allow to mesh together. Turn off and remove from heat. 
5. Throw all of it (chorizo mix and eggs) into a food processor and pulse until finely chopped and mixed together. Remove and chill for at least 30 mins. 
6. Remove empanada dough from refrigerator; roll and cut into small circles. 
7. Fill circle with about 2 Tbsp. of filling, seal, and chill uncooked empanadas for 30 minutes. 
8. Heat oil and fry 4-5 empanadas at a time until golden brown. I start seal side down to ensure it stays together. 
9. Enjoy! I made a mixture of salsa and sour cream to dip them into...EVEN MY PICKY KIDS ATE THEM! 

**Side note** To make dipping sauce; mix 3 Tbsp good salsa with 4 Tbsp. sour cream along with a dash of salt.