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Breakfast Empanadas Recipe

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★★★★★

4.8 from 790 reviews

These Breakfast Empanadas feature a flaky homemade dough filled with a savory mixture of spicy chorizo, sautéed vegetables, scrambled eggs, and melted cheese. Baked until golden brown, they make a perfect hearty breakfast or brunch option packed with robust flavors and textures.

Ingredients

Scale

Dough:

  • 1 cup water
  • 1 1/2 sticks (170 grams) unsalted butter
  • 2 3/4 cups (349 grams) all-purpose flour
  • 2 teaspoons fine sea salt
  • Pinch of paprika

Filling:

  • 2 teaspoons olive oil
  • 1/2 pound chorizo (casings removed)
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon cayenne
  • ¼ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 small potato (peeled and diced)
  • 1 large yellow onion (chopped)
  • 1/2 medium red bell pepper (cored, seeded, chopped)
  • 1/2 medium green bell pepper (cored, seeded, chopped)
  • 2 garlic cloves (diced)
  • 5 large eggs (beaten)
  • 1/2 cup shredded Mexican blend cheese
  • 1 egg (for egg wash)
  • 3 tablespoons water (for egg wash)

Instructions

  1. Prepare the dough: In a medium saucepan over medium heat, combine water and butter. Heat until the butter has fully melted. In a large bowl, whisk together the flour, sea salt, and paprika, then create a well in the center. Pour a small amount of the warm butter mixture into the well and mix with your fingertips to form a wet paste. Add the remaining liquid and knead with your hands until you achieve a moist, oily dough. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours to firm up.
  2. Preheat oven: Set your oven to 400°F (204°C) and line a large baking sheet with parchment paper or a silicone baking mat to prepare for baking the empanadas.
  3. Cook the chorizo: Heat olive oil in a large skillet over medium heat. Add the chorizo, breaking it up with a spoon as it cooks, for about 10 minutes until fully cooked. Remove the chorizo with a slotted spoon and transfer it to a large bowl, setting it aside.
  4. Prepare seasoning blend: In a small bowl, mix together the sea salt, pepper, cayenne, paprika, and onion powder. Reserve half of this seasoning for the veggie mixture and the other half for the scrambled eggs.
  5. Sauté vegetables: Using the same skillet at medium heat, add the diced potatoes, chopped onion, and bell peppers. Cook, stirring frequently, until the potatoes and peppers have softened and onions are translucent, approximately 15 minutes. Add the garlic and half of the seasoning blend, then remove the vegetable mixture and combine it with the cooked chorizo in the bowl.
  6. Scramble the eggs: Over medium-low heat, scramble the beaten eggs in the skillet, adding the shredded Mexican blend cheese and the remaining half of the seasoning blend. Cook the eggs until slightly underdone; they should remain moist as they will finish cooking in the oven. Remove from heat.
  7. Roll out the dough: Tear off golf-ball sized portions of chilled dough and roll them into balls. On a lightly floured surface, roll each ball into a 1/4-inch thick circle approximately 5 inches in diameter.
  8. Assemble empanadas: Spoon about 1 tablespoon of scrambled eggs onto the center of each dough circle, then top with 1 tablespoon of the chorizo and vegetable mixture. Fold the dough over to form a half-moon shape and firmly press the edges to seal. Crimp the edges with the back of a fork to secure the filling.
  9. Apply egg wash: Place the assembled empanadas onto the prepared baking sheet. Beat together the egg and water, then gently brush the surface of each empanada with this egg wash to achieve a golden, glossy finish after baking.
  10. Bake: Bake the empanadas in the preheated oven for about 20 minutes, or until they turn a golden brown color. Remove from oven and allow them to cool slightly before serving warm.
  11. Storage and reheating: Store leftover empanadas wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked empanadas in a resealable freezer bag or airtight container for up to 3 months. To reheat, bake them in a 300°F oven or toaster oven for about 10 minutes until warmed through.

Notes

  • To ensure a flaky crust, make sure the dough stays cold before rolling it out.
  • The filling can be customized by substituting chorizo with other cooked meats or making it vegetarian by omitting meat altogether.
  • Scramble the eggs slightly underdone for best texture after baking.
  • Use a fork to crimp edges firmly to prevent filling leaks during baking.
  • For a spicier empanada, adjust the cayenne and paprika quantities to taste.
  • Leftover empanadas reheat well in the oven but avoid microwaving to maintain crispiness.

Keywords: breakfast empanadas, chorizo empanadas, Mexican breakfast, baked empanadas, savory empanadas

Find it online: https://messykitchenmagic.com/breakfast-empanadas-recipe/