Preheat the oven to 375ºF and line a baking sheet with a nonstick baking mat or parchment paper.
Prepare empanada dough on a clean, flat surface. Whisk the eggs and season with salt and pepper.
Melt Manteca over medium heat in a large nonstick skillet. Add the diced jalapeños and cook for 2 to 3 minutes until soft, then add sausage to cook until brown.
Pour in the scrambled eggs and cook, stirring often, until well scrambled. Stir in the cream cheese, Mexican-blend cheese, and potatoes just before removing eggs from the heat.
Spoon about 2 tablespoons of the sausage egg mixture into the center of each empanada dough circle.
Fold empanada dough over, using a fork to seal along the curved edge.
Arrange empanadas in a single layer, not touching, on a prepared baking sheet. Brush them with egg wash.
Bake empanadas for 20 minutes or until puffed and golden brown. Pro tip: Use butternut squash or any root vegetable you have on hand instead of potatoes.