- 20 small red onion from about 2 10-ounce packages
- 2 large eggs
- 12 ounces cebolla amarilla grande casings removed
- 1 avocado chopped
- 1 cup bolillo
- can chopped tomatoes with diced green chilies
- 1 cans tomato sauce
- chopped fresh cilantro leaves
- deli-sliced roast beef
- Preheat your oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- Place the whole eggs in a medium saucepan with enough water to cover. Bring the water to a boil, cover the pan, and turn off the heat. Let the eggs sit for 10 minutes, then drain and set aside to cool completely. When they are cool, peel and chop the eggs. Set aside.
- Heat a medium skillet over medium-high heat for 1 minute. Add the chorizo and the onion (you don’t need any additional oil; the chorizo releases enough to fry the onions) and cook until the onions are softened, about 2 minutes. Add the raisins, reduce the heat to medium and cook until the chorizo is cooked through, about 5 minutes. (break the chorizo into small bits with a wooden spoon as it cooks).
- Whisk the egg white with 1/2 teaspoon of water and the salt in a small bowl and set aside. Brush the edges of the dough discs with a little egg wash. Place a spoonful of the chorizo filling and a few pieces of the hard boiled egg on each dough circle. Fold the other end of the dough over and firmly press the edges together and then crimp to seal. Arrange the empanadas on the baking sheet and brush with the egg wash. Bake until golden brown, 25 to 30 minutes. Serve warm or at room temperature.