• 3/4 cup finely chopped Spanish chorizo (cured spiced pork sausage; 3 ounces)
• 2 tablespoons olive oil
• 2 onions, finely chopped (2 cups)
• 3 garlic cloves, finely chopped
• 1 red bell pepper, finely chopped
• 1/2 green bell pepper, finely chopped (1/2 cup)
• 1 Turkish or 1/2 California bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano, crumbled
• 1/2 pound yellow-fleshed potato, such as Yukon Gold (1 large)
• Empanada dough
• 1 egg, lightly beaten with 1 tablespoon water

Make filling:
Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring for about 2 minutes, then transfer to a medium bowl with a slotted spoon. Add onions to saucepan and cook, stirring frequently, until golden and very soft; about 15 minutes. Add garlic, bell peppers, bay leaf, salt and oregano and cook, stirring frequently, until peppers are very soft; about 15 minutes. Peel potato and cut into 1/2-inch pieces, then stir into onion mixture and cook over moderately low heat, covered, stirring frequently, until potatoes are just barely tender; 10 to 12 minutes. Add potato mixture to chorizo and stir to combine. Cool filling to room temperature and discard bay leaf.

Put oven racks in upper and lower thirds of oven and preheat your CBO oven as instructed in the "User‚Äôs Manual" to 400°F.

Form and bake empanadas:
Divide dough into 12 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out 1 piece on a lightly-floured surface with a lightly-floured rolling pin into a 5” round (about 1/8” thick). Spoon about 2 tablespoons of the filling onto the center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 11 more empanadas in same manner, arranging on 2 baking sheets. Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden; about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm.