Instructions

1. Cut the following into 1/4-inch dice, keeping them separate: 1 medium russet potato (no need to peel), 1 medium red onion, 1 large red bell pepper, and 12 ounces fully cooked chorizo links.
2. Heat 3 tablespoons olive oil in a large, heavy-bottom nonstick or cast iron skillet over medium heat until shimmering. Add the potatoes, season with 1 teaspoon kosher salt, and cook until starting to soften, 3 to 5 minutes. Add the red onion and bell pepper and cook until the onion starts to soften, about 5 minutes, adding more oil to the pan as needed if the pan becomes too dry.
3. Grate 3 large garlic cloves on a Microplane directly into the pan and stir to combine. Add the chorizo, 1 tablespoon smoked Spanish paprika, 1 tablespoon dried oregano, and 1 teaspoon ground cumin. Cook, stirring occasionally, until the chorizo has rendered its fat and is slightly crisp, and the potatoes are fully cooked and tender, 5 to 10 minutes. Remove the pan from the heat.
4. Finely chop fresh cilantro leaves and tender stems until you have about 1/4 cup. Add to the filling and stir to combine. Taste and season with more kosher salt as needed. Let cool until lukewarm, at least 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment paper. Prepare the biscuits.
5. Dust a work surface generously with all-purpose flour and rub some flour onto a rolling pin. Pop open 1 can biscuits and separate the 8 biscuits. Working with one biscuit at a time, use your hands to pull it apart into two thinner rounds (the flaky layers should split easily or you can use a serrated knife or plain unwaxed dental floss to gently cut apart). You should now have 16 dough rounds.
6. Roll out each dough round until about 5 inches wide and 1/8-inch thick. Place on the baking sheets. Refrigerate until the filling is ready.
7. When the filling is ready, place 1 large egg, 2 tablespoons water, and 1 pinch kosher salt in a small bowl and whisk with a fork to combine. Use a pastry brush to brush the edges of half of each biscuit round with the egg wash.
8. Place 2 to 3 tablespoons of the filling on the center of each dough round. Pull the dough over the filling into a half-moon shape and press closed with your fingertips. To seal, either use a fork to crimp the edges or bend and fold into a decorative edge. Brush the tops and edges with the remaining egg wash.
9. Bake 1 tray at a time (refrigerate the second tray until ready to bake) until the empanadas are puffed up, golden and slightly shiny on top, 15 to 17 minutes. Serve hot.