Name: Breakfast Empanadas Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Cuisine: Mexican
Ingredients: 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; 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, and chopped; 1/2 medium green bell pepper, cored, seeded, and 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)

Ingredients

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

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, and chopped

1/2 medium green bell pepper, cored, seeded, and 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

Step 1: For the dough, heat the water and butter in a medium saucepan over medium heat until the butter has fully melted. In a large bowl, whisk together the flour, salt, and paprika, creating 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.

Step 2: Pour in the remaining butter mixture and work the dough with your hands until wet and oily. Wrap in plastic wrap and refrigerate for at least 2 hours.

Step 3: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.

Step 4: For the filling, heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it up, until fully cooked, about 10 minutes. Remove the chorizo with a slotted spoon into a large bowl and set aside.

Step 5: Mix together salt, black pepper, cayenne, paprika, and onion powder in a small bowl. Set aside half for the veggie mixture and half for the eggs.

Step 6: In the same skillet, add potatoes, onion, red and green bell peppers. Cook over medium heat until the vegetables are tender and onions translucent, about 15 minutes. Stir in garlic and half of the seasoning blend. Remove vegetables to the bowl with chorizo.

Step 7: Lower heat to medium-low. Scramble the beaten eggs in the skillet with the shredded cheese and remaining seasoning blend. Remove from heat when eggs are slightly wet as they will continue cooking in the oven.

Step 8: Tear off golf-ball sized portions of dough and roll into balls. On a lightly floured surface, roll each into a 5-inch diameter circle about 1/4 inch thick.

Step 9: To assemble, place 1 tablespoon of scrambled eggs in the center of each dough circle, then top with 1 tablespoon of the chorizo and vegetable mixture. Fold dough over into a half-moon shape and press the edges firmly to seal. Crimp edges with the back of a fork.

Step 10: Place empanadas on the prepared baking sheet. Beat the egg with water and brush gently over each empanada for a golden finish.

Step 11: Bake for about 20 minutes or until golden brown. Serve warm.

Tips & Variations

For a vegetarian version, substitute chorizo with sautéed mushrooms or seasoned tofu.

Use a combination of cheeses like cheddar and Monterey Jack if you don’t have Mexican blend cheese.

Make dough ahead and freeze; thaw in the fridge before assembling.

Add chopped fresh cilantro or parsley to the filling for a fresh twist.

Storage

Store leftover empanadas wrapped in plastic or in an airtight container in the refrigerator for up to 3 days. You can also freeze baked empanadas wrapped tightly in plastic in a resealable freezer bag or airtight container for up to 3 months. To reheat, warm in a 300°F oven or toaster oven for about 10 minutes until heated through and crisp.

FAQs

Can I prepare the dough and filling in advance?

Yes, you can prepare both the dough and filling ahead of time. Dough should be refrigerated for at least 2 hours and can be made a day in advance. The filling can be cooked and stored overnight in the fridge.

Can I bake empanadas instead of frying them?

Absolutely. This recipe is designed for baking, which creates a flaky and golden crust without the extra oil. Simply brush with egg wash and bake until golden, about 20 minutes.