Empanadas are often fried, but this version is baked, making them less oily, which helps when chorizo sausage is the filling.
Cut 3-inch circles out of the pie dough. Preheat oven to 350°F.
Put a spoonful of diced chorizo in the middle of each dough circle.
Brush the edges of the dough circles with beaten egg, fold the dough over to make a half circle, and press the edges to seal. Use a fork to crimp the edges.
Place the empanadas on a baking sheet lined with parchment paper and brush the tops with the beaten egg.
Bake for 20 to 25 minutes, until the tops are golden. Serve warm.