Name: Potato, Pepper, and Chorizo Empanadas
Yield: 12
Ingredients: 3/4 cup finely chopped Spanish chorizo (about 3 oz); 2 tbsp olive oil; 2 onions, finely chopped (2 cups); 3 garlic cloves, finely chopped; 1 red bell pepper, finely chopped; 1/2 bell pepper, finely chopped (about 1/2 cup); 1 Turkish or 1/2 California bay leaf; 1/2 tsp salt; 1/4 tsp dried oregano, crumbled; 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 1 to 2 large); Empanada dough (recipe below); Egg wash made with 2 eggs lightly beaten with 2 tbsp water