Spicy Chorizo and Queso Fresco Breakfast Empanadas

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.

2. 2

   In a frying pan over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.

   ~8 min
3. 3

   In a medium bowl, combine the cooked chorizo, crumbled queso fresco, and chopped cilantro.

   ~2 min
4. 4

   Unroll the pie crusts and use a 4-inch round cutter to cut out circles.

   ~5 min
5. 5

   Spoon about 2 tablespoons of the chorizo mixture onto one half of each pie crust circle, leaving a border.

   ~3 min
6. 6

   Dampen the edges of the crust with water and fold the other half over the filling to create a half-moon shape. Crimp the edges with a fork to seal.

   ~4 min
7. 7

   Place the empanadas on the prepared baking tray and brush the tops with the beaten egg for a golden finish.

   ~2 min
8. 8

   Bake for 15-18 minutes, or until the crust is golden brown and puffed.

   ~18 min