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This hearty breakfast empanada recipe transforms ordinary morning ingredients into portable, flavorful pockets of joy. The combination of buttery, flaky dough wrapped around a savory filling of chorizo, potatoes, eggs and peppers creates a breakfast that's both comforting and exciting.
I first made these empanadas for a family gathering where we needed something that could be eaten without plates. They were such a hit that they've become our weekend tradition when everyone's schedules align for a late breakfast together.
Ingredients
- Unsalted butter: creates an incredibly flaky dough that melts in your mouth
- All purpose flour: forms the structure of your empanada shells while keeping them tender
- Chorizo: adds spicy depth and richness look for Mexican style for authentic flavor
- Potato: provides hearty texture and substance select waxy varieties like Yukon gold
- Bell peppers: contribute sweetness and color mix red and green for best flavor balance
- Eggs: bind the filling together while adding protein use farm fresh if possible
- Mexican blend cheese: melts beautifully and adds creaminess choose a quality brand with real cheese
- Spice blend: personalizes the flavor profile with paprika cayenne and onion powder
Step-by-Step Instructions
- Prepare the dough:
- Mix the dry ingredients thoroughly in a large bowl ensuring the salt and paprika are evenly distributed. Heat the water and butter until completely melted but not boiling. The temperature matters here as too hot will cook the flour and too cool won't create the right texture. Pour this warm mixture gradually into your flour well while working with your fingers to create a cohesive slightly oily dough. The texture should feel somewhat like play dough when properly mixed. This unique method creates that signature flaky texture.
- Chill the dough:
- Wrap your dough tightly in plastic wrap and refrigerate for at least 2 hours or overnight if possible. This resting period allows the gluten to relax and the butter to firm up which is essential for creating those beautiful flaky layers when baked. Do not skip this step as it dramatically affects the final texture.
- Cook the filling components:
- Begin by cooking the chorizo in a large skillet breaking it into small crumbles. The fat rendering from the chorizo will flavor everything else. Next cook the vegetables in the same pan to absorb those flavors allowing them to soften completely about 15 minutes. Lastly scramble the eggs but leave them slightly underdone as they will continue cooking inside the empanadas. Keeping these components separate initially ensures each maintains its distinct texture and flavor.
- Assemble your empanadas:
- Roll your chilled dough into 5 inch circles about ¼ inch thick. Work with one piece at a time keeping the rest chilled. Fill each with a perfect ratio of eggs to chorizo mixture about 2 tablespoons total. The key is placing the egg mixture first then the chorizo blend on top which prevents the eggs from making the bottom crust soggy. Seal firmly with fork crimping to create both a decorative edge and ensure filling stays inside during baking.
- Bake to golden perfection:
- Brush each empanada with egg wash ensuring you cover the entire surface but avoid pooling at the crimped edges. This creates that beautiful golden brown color and slight shine. Bake at 400°F for exactly 20 minutes or until the empanadas are evenly golden. Watch them closely in the last few minutes as they can go from perfect to overly browned quite quickly.
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The chorizo is truly the star ingredient in these empanadas. When I first developed this recipe I tried using regular breakfast sausage but the depth of flavor was missing. The smoky paprika and rich spices in chorizo completely transform the filling giving these empanadas their signature flavor that keeps everyone coming back for more.
Storage and Reheating
These empanadas maintain their quality remarkably well when stored properly. For short term storage place completely cooled empanadas in an airtight container with parchment paper between layers to prevent sticking. They will remain delicious for up to 3 days in the refrigerator.
Customizing Your Empanadas
The beauty of breakfast empanadas lies in their versatility. For a vegetarian version substitute the chorizo with crumbled vegetarian sausage or a hearty blend of mushrooms sautéed with smoked paprika for that umami depth. Black beans also make an excellent protein addition.
Serving Suggestions
These empanadas are certainly delicious on their own but can be elevated with thoughtful accompaniments. Serve with a quick avocado crema made from mashed avocado lime juice and sour cream for dipping. A simple side of fresh fruit particularly citrus or berries provides a refreshing contrast to the rich empanadas.
Frequently Asked Questions
- → Can I make the empanada dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored wrapped in plastic in the refrigerator until ready to use.
- → Can these empanadas be frozen?
Yes, cooked empanadas can be frozen wrapped in plastic and stored in an airtight container for up to 3 months. Reheat in a 300°F oven for about 10 minutes.
- → What can I substitute for chorizo?
Ground sausage, turkey sausage, or even a plant-based alternative can be used as a substitute for chorizo.
- → How can I reheat leftover empanadas?
Reheat empanadas in a 300°F oven or toaster oven for about 10 minutes until warmed through. This ensures they stay crispy outside while reheating evenly.
- → Can I customize the filling ingredients?
Yes, feel free to customize the filling by adding or swapping ingredients, such as different vegetables or cheese types, to suit your taste preferences.