In skillet on medium high heat place chorizo and onions. Cook, mashing the meat to crumble. Cook all the way through and set mixture aside to cool.
Place one pie shell on a cutting board and roll out a little. Cut to make into a square, cut the square into 4 pieces. Place 1/4 cup of filling in middle of each, brush egg wash on two sides and fold over pressing crease with fork. Place all on nonstick baking sheet, brush with egg wash, score tops twice and bake at 375 degrees F for 30 minutes, or until golden brown.
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In skillet on medium high heat place chorizo and onions. Cook, mashing the meat to crumble. Cook all the way through and set mixture aside to cool.
Place one pie shell on a cutting board and roll out a little. Cut to make into a square, cut the square into 4 pieces. Place 1/4 cup of filling in middle of each, brush egg wash on two sides and fold over pressing crease with fork. Place all on nonstick baking sheet, brush with egg wash, score tops twice and bake at 375 degrees F for 30 minutes, or until golden brown.
Serve warm with pico de gallo!
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