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 frozen sweet peas (from 1-lb bag)
1
small onion, chopped (1/4 cup)
1/4
teaspoon salt
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Steps
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.
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Thaw potatoes in a flash by placing them on a microwavable plate and microwave uncovered on Medium (50%) for 1 minute.
Turnovers like these originated in Latin America. Family-size turnovers are called empanada gallega. Appetizer-size turnovers are empanaditas.
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