First in a lage pan add your chorizo over medium heat and brown. Remove from heat and place on a paper towel (to soak up some fat)
In a bowl add your eggs and 2 tbsp milk. Whisk.
Add beaten eggs to same pan you cooked chorizo in and scramble over medium heat.
Remove from heat.
In food processor add your chorizo & scrambled eggs. Pulse until JUST combined and there are smaller egg/chorizo crumbles.
Next rolling out one pie layer at a time, roll out onto a well floured surface (or on top of wax paper). Using whatever kind of shape cutter you want, cut/shape your hand pies. I like to use a large container top.
Next add about ⅓ cup egg mixture. Sprinkle with a couple jalpaneo slices & cover with cheese.
Add egg wash to rim around the dough and fold over, creating a half moon shape. Pinch down ends with fork. Add more egg wash on top, and score the top.
Place in oven for 15-25 minutes, until golden brown.
Remove from oven and serve with optional greek yogurt sauce.
For the greek yogurt sauce:
in a small bowl add yogurt, chives & lime. Salt & pepper to taste. Mix and serve.
Recipe by My Lavender Blues at https://mylavenderblues.com/egg-chorizo-breakfast-hand-pie/