Courtesy of Idaho Potato Commission
30Servings•25 Min.Prep Time•30 Min.Cook Time•30 Min.Chill Time•
原料：
- 2 lb. chorizo sausage
- 16 oz. whole eggs
- 2 sprays (1 sec.) Pam oil 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 for pies
说明：
- Cook chorizo thoroughly and drain the liquid entirely from the sausage. Chill.
- Scramble eggs on a non-stick cooking surface and cook thoroughly. Remove eggs and chill.
- 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 plate; can be served with a variety of sauces or dips such as Strawberry Jalapeno Jam.
- Recipe courtesy of Chartwells Higher Education (Compass Group)
营养：
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