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1
Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon.
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2
Add onions to saucepan and cook, stirring frequently, until golden and very soft, about 15 minutes.
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3
Add garlic, bell peppers, bay leaf, salt, and oregano and cook, stirring frequently, until peppers are very soft, about 15 minutes.
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4
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.
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5
Add potato mixture to chorizo and stir to combine.
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6
Cool filling to room temperature and discard bay leaf.
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7
Put oven racks in upper and lower thirds of oven and preheat oven to 400F.
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8
Divide dough into 12 equal pieces and form each into a disk.
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9
Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
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10
Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling.
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11
Press edges together to seal, then crimp decoratively with your fingers or tines of a fork.
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12
Transfer empanada to a baking sheet.
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13
Make 11 more empanadas in same manner, arranging on 2 baking sheets.
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14
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.
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15
Transfer empanadas to a rack to cool at least 5 minutes.
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16
Serve warm or at room temperature.
