Empanada Grande

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1

egg

4

oz smoked chorizo sausage links or kielbasa, casing removed, coarsely chopped (about 1 cup)

3/4

cup frozen shredded hash brown potatoes (from 30-oz bag), thawed

1/3

cup Green Giant® frozen sweet peas (from 1-lb bag)

1

small onion, chopped (1/4 cup)

1/4

teaspoon salt

• 1 Heat oven to 400°F. Remove pie crust from pouch; unroll crust on ungreased large cookie sheet.
• 2 In large bowl, beat egg thoroughly; reserve 1 tablespoon in small bowl. Into large bowl, stir remaining ingredients.
• 3 Spoon chorizo mixture evenly onto half of crust to within 1/2 inch of edge. Brush edge of crust with reserved beaten egg. Fold crust over filling; press edges with fork to seal. Cut several slits in top of crust for steam to escape. Brush top with beaten egg.
• 4 Bake 25 to 30 minutes or until golden brown. Cut into wedges.