I’m pretty sure that if I had agreed, my boyfriend would have eaten these for breakfast, lunch and dinner. These breakfast empanadas are filled with a chorizo, potato, and scrambled egg mixture and enclosed in the best pastry ever (it’s easy pastry, promise). It’s like a breakfast burrito taken up a few notches. It’s awesome.
Taste: Just like a breakfast burrito but slightly spicy and ridiculously buttery (thanks to the crust). Just take a look at the ingredients. How could this be bad?
Texture: The empanada dough is to die for. It’s buttery with the perfect amount of crunch and interior softness. The chorizo adds bits of meatiness, the potato adds starchy softness, while the eggs add fluffiness.
Ease: The dough has to be chilled ahead of time and the filling takes about 30 minutes to make. Then you have to assemble and bake. So no, not the easiest of recipes. But SO worth it. And I’ve reheated these in the oven (400° for about 8-10 minutes) after being refrigerated overnight with great results.
Appearance: These babies look like little pockets of goodness.
Cons: Not exactly the breakfast of champions.
Would I make this again? Yes.
How to make Breakfast Empanadas
Yield: about 14 empanadas
1 cup water
1 1/2 sticks (6 ounces) butter
2 3/4 cups flour
2 teaspoon salt
2 teaspoons vegetable oil
1/2 pound Chorizo, casings removed
1 small potato, peeled and diced
1/2 large yellow onion, chopped
1/2 medium red bell pepper, chopped
5 large eggs, beaten
1/4 cup shredded Mexican blend cheese
For the dough:
Heat water and butter in a medium saucepan over medium heat until butter has melted. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center. Pour a little of the warm butter mixture in and stir with fingertips to make a wet paste. Pour in remaining liquid and work the dough with your hand until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.
Preheat 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 pan with a slotted spoon into a large bowl. Increase heat to medium and add potato, onion, and pepper to pan. Cook, stirring often, until potatoes are soft and onions are translucent, about 15 minutes. Remove vegetable mixture to bowl with Chorizo.
Meanwhile, heat a medium nonstick skillet over medium-low heat. Scramble eggs as desired. Transfer scrambled eggs to Chorizo and vegetable mixture. Add cheese. Gently fold mixture to combine.
Tear off pieces of chilled dough and roll into golf-ball sized balls. Using a rolling pin, roll out balls on a lightly floured work surface into about 5-inch diameter circles. Place 2 heaping tablespoons of filling into the center of each dough circle. 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 on prepared baking sheet and bake until golden brown, about 20 minutes.
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