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Breakfast Empanadas

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Handle the Heat
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appetizer low carb nut free breakfast latin mexican


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1 cup water

1 1/2 sticks (6 ounces) butter

2 3/4 cups flour

2 teaspoon salt

pinch paprika

2 teaspoons vegetable oil

1/2 pound Chorizo, casings removed

1 small potato, peeled and diced

1/2 large yellow onion, chopped

1/2 medium red bell pepper, chopped

5 large eggs, beaten

1/4 cup shredded Mexican blend cheese

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