- 1 (15 ounce) can HORMEL® Mary Kitchen® Roast Beef Hash
- 5 large eggs, lightly beaten
- 1 cup diced white onion
- fresh ground black pepper to taste
- 1 tablespoon chili garlic sauce
- 1/3 cup chopped cilantro
- 2 roma (plum) tomatoes, chopped
- 15 frozen empanada wrappers, thawed
- 2 eggs
- 2 tablespoons water
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Heat non-stick skillet over medium-high heat. Add roast beef hash, onions, and chili garlic sauce; cook and stir to break up the hash and until onions soften, 4 to 5 minutes. Pour in 5 beaten eggs and cook, stirring constantly, until eggs just begin to set but are still very loose. Remove skillet from heat. Stir in cilantro and tomatoes.
- Lightly flour a work surface. Roll out each empanada wrapper into a 6-inch circle. Scoop 1/3 cup hash filling onto center of each wrapper. Fold each wrapper in half to enclose the filling; crimp edges with times of a fork to seal. Cut 2 half-inch slits on top of each empanada. Transfer to prepared baking sheet.
- Whisk 2 eggs with 2 tablespoons water to make egg wash. Brush egg wash over the tops of the empanadas.
- Bake in preheated oven on middle rack until golden brown, about 20 minutes.