Pre-heat oven to 400 degrees.

In a medium size pan, begin to sauté your diced onions.

Once the onions begin to caramelize, stir in your Hodo Adobo Mexican Crumbles.

Cook for an additional 3-5 minutes.

Place 2-3 spoonfuls of the plant based meat mixture into the center of a 5inch round empanada dough.

Close and completely seal each empanada.

Scramble your egg to make an egg wash and lightly brush the egg wash on top of each empanada.

Bake in the oven for 20 minutes or completely golden.

Enjoy while warm.