Roast Beef Hash Breakfast Empanadas

I came across this recipe, tried it, liked it and I had to share it here.

Recipe by: bd.weld "Breakfast empanadas are perfect for brunch or made ahead to freeze for those lazy mornings. Hormel® Mary Kitchen® Roast Beef Hash is the star of this breakfast empanada along with eggs and other delectable ingredients."

*  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

Directions:
1.  Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2.  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.

3.  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.

4.  Whisk 2 eggs with 2 tablespoons water to make egg wash. Brush egg wash over the tops of the empanadas.

5.  Bake in preheated oven on middle rack until golden brown, about 20 minutes.