Get ready to impress your friends and family with these delightful Breakfast Empanadas! They are perfect for a cozy brunch or a delicious on-the-go meal. Let’s dive into how to make these flaky, savory treats!
Tips for Perfect Empanadas
Make sure to let your dough chill properly for that perfect flaky texture. And don't skip the egg wash, it gives a beautiful golden finish!
Why You’ll Love Them
These empanadas are filled with a mouthwatering blend of chorizo, vegetables, and cheesy scrambled eggs that will make your taste buds dance. Trust me, you’ll love them!
Ingredients
- For the dough:
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- For the filling:
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- For the egg wash:
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Instructions
- For the dough:
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Step 1- Prepare 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.
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Step 2- Preheat oven: Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- For the filling:
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Step 3- Cook chorizo: 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.
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Step 4- Prepare seasoning blend: 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.
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Step 5- Cook veggies: 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.
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Step 6- Scramble eggs: 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:
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Step 7- Shape empanadas: 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.
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Step 8- Prepare for baking: Place empanadas onto the prepared baking sheet. Lightly beat together the egg and water. Brush the empanadas gently with the egg wash.
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Step 9- Bake empanadas: Bake empanadas until golden brown, about 20 minutes. Serve warm.
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Step 10- Store leftovers: 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.
Nutrition
- Calories: 350, Fat: 20g, Carbs: 30g, Protein: 12g
Cooking techniques
Make sure to cook the chorizo until it's nicely browned and aromatic. Don’t rush the cooking of the potatoes and veggies; you want them tender and flavorful!
Variations or substitutions
Feel free to swap out the chorizo for another protein, such as ground beef or turkey. You can also use other veggies like spinach or mushrooms!
Storage tips
For best results, store empanadas wrapped in plastic or in an airtight container in the refrigerator. They can also be frozen for longer storage!
Notes
These empanadas can be made ahead of time and frozen before baking. Just bake them straight from the freezer, adding a few extra minutes to the bake time!
