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