Chorizo & Egg Empanada

In a large skillet over medium-high heat, warm 1 tbsp olive oil. Add diced onion and cook until softened, about 2 minutes. Add chorizo and cook, breaking it apart as it cooks, until browned and cooked through, 5–7 minutes. Transfer to a bowl and let cool slightly.

In a separate bowl, beat 4 eggs together with shredded cheddar cheese, paprika, salt, and black pepper. Pour beaten egg mixture into the skillet (no need to wash it) over medium heat and scramble gently until just cooked through, about 3–4 minutes. Let cool slightly, then fold the cooked eggs into the chorizo mixture.

Preheat oven to 375°F and line a baking sheet with parchment paper. Lay a flour tortilla flat. Place about 3 tbsp of filling in the center of one half of the tortilla, leaving a 0.5-inch border.

Brush the border with beaten egg wash. Fold the tortilla in half over the filling and press the edges firmly. Use a fork to crimp and seal the edge all the way around. Transfer to the prepared baking sheet. Repeat with remaining tortillas and filling.

Brush the top of each empanada with remaining egg wash for a golden finish.

Bake at 375°F for 15–20 minutes, until golden brown and crispy. Let cool for 2–3 minutes before serving.