Empanada Grande

(122)
12 reviews.
  • 15 min prep time
  • 45 min total time
  • 7 ingredients
  • 3 servings

Ingredients

1
Pillsbury™ refrigerated pie crust, 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

Directions

  1. 1 Heat oven to 400°F. Remove pie crust from pouch; unroll crust on ungreased large cookie sheet.
  2. 2 In large bowl, beat egg thoroughly; reserve 1 tablespoon in small bowl. Into large bowl, stir remaining ingredients.
  3. 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. 4 Bake 25 to 30 minutes or until golden brown. Cut into wedges.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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