Breakfast Empanadas
User Reviews
5
58 reviews
Excellent
Breakfast Empanadas
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Breakfast Empanadas feature a homemade dough enriched with butter and water, filled with a spicy chorizo, egg, and vegetable mixture. The filling combines chorizo, diced potato, peppers, onion, garlic, and beaten eggs mixed with shredded Mexican blend cheese. The empanadas are baked to a golden crust and brushed with an egg wash for shine and color.
Description
The dough is prepared by mixing warm water and melted butter into a flour blend spiced with salt and paprika to create a wet, oily paste that is chilled for firmness. The filling is made by cooking chorizo until fully rendered, then sautéing diced potatoes, onion, bell peppers, and garlic with seasonings before mixing in beaten eggs and cheese, which sets during baking.
The empanadas are filled with this savory mixture, sealed, and brushed with an egg wash made from egg and water to encourage browning and a glossy finish. Baked at 400°F, the crust becomes crisp and golden while the filling cooks through to a flavorful, slightly spicy, and cheesy combination.
These empanadas are suitable for breakfast or brunch, offering handheld convenience and a mix of textures from the tender dough to the rich chorizo and vegetable filling.
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Ingredients
For the dough:
- 1 cup water
- 1 1/2 unsalted butter 170 grams
- 2 3/4 cups all-purpose flour
- 2 teaspoons salt
- Pinch paprika
For the filling:
- 2 teaspoons olive oil
- 1/2 pound chorizo casings removed
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- 1 potato peeled and diced, small
- 1 onion chopped, large, yellow
- 1/2 red bell pepper cored, seeded, and chopped, medium
- 1/2 green bell pepper cored, seeded, and chopped, medium
- 2 garlic diced, cloves
- 5 egg beaten, large
- 1/2 cup Mexican blend cheese shredded
For the egg wash:
- 1 egg
- 3 tablespoons water
Instructions
For the dough:
- In a medium saucepan over medium heat, add the water and butter, heating until butter has fully melted. Meanwhile, in a large bowl, whisk together flour, salt, and paprika and make a well in the center. Pour a little of the warm butter mixture in and mix with your fingertips to make a wet paste. Pour in remaining liquid, and work the dough with your hands until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
For the filling:
- Heat oil in a large skillet over medium heat. Add chorizo and cook, stirring to break up any large pieces, until done, about 10 minutes. Remove from the pan with a slotted spoon into a large bowl and set aside.
- While chorizo is cooking, measure out seasoning blend in a small bowl and set aside. You will use half of the blend for the veggie mixture and reserve the other half to add to the scrambled egg mixture.
- Once chorizo has been removed from pan, continuing at medium heat, add potatoes, onion, and bell peppers. Cook, stirring often, until potatoes and peppers are soft and onions are translucent, about 15 minutes. Lastly, add garlic and half of the seasoning blend. Remove vegetable mixture to bowl with chorizo.
- In the same skillet over medium-low heat, scramble eggs along with shredded cheese and remaining half of the seasoning mixture. Leave the scrambled eggs a little more wet than you normally would as they will cook a bit in the oven. Remove from heat.
To assemble:
- Tear off golf-ball sized pieces of the chilled dough and roll into balls. On a lightly floured work surface, use a rolling pin to roll out the balls into 1/4-inch thick, 5-inch diameter circles. Once your dough has been rolled out, place 2 heaping tablespoons of filling in the center of each dough circle, beginning with 1 tablespoon of scrambled eggs on the bottom, and topping with 1 tablespoon of chorizo/veggie mixture. Fold dough over to create a half-moon shape and press edges firmly to seal. Crimp edges with the back of a fork.
- Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.
- Bake empanadas until golden brown, about 20 minutes. Serve warm.
- Refrigerate leftovers either wrapped in plastic or stored in an airtight container for up to 3 days. You can also freeze cooked empanadas wrapped in plastic in a resealable freezer bag or airtight container for up to 3 months. To reheat, unwrap as many empanadas as you want and warm through in a 300°F oven or toaster oven for about 10 minutes.
Genuine Reviews
User Reviews
Overall Rating
5
58 reviews
Excellent
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