Breakfast Empanadas with Chorizo (Print Version)
# Ingredients:
→ Dough
01 -
1 cup water
02 -
170 grams unsalted butter (1 1/2 sticks)
03 -
349 grams all-purpose flour (2 3/4 cups)
04 -
2 teaspoons salt
05 -
Pinch of paprika
→ Filling
06 -
2 teaspoons olive oil
07 -
1/2 pound chorizo, casings removed
08 -
1 teaspoon salt
09 -
1 teaspoon ground black pepper
10 -
1/4 teaspoon cayenne
11 -
1/4 teaspoon paprika
12 -
1/2 teaspoon onion powder
13 -
1 small potato, peeled and diced
14 -
1 large yellow onion, chopped
15 -
1/2 medium red bell pepper, cored, seeded, and chopped
16 -
1/2 medium green bell pepper, cored, seeded, and chopped
17 -
2 garlic cloves, diced
18 -
5 large eggs, beaten
19 -
1/2 cup shredded Mexican blend cheese
→ Egg Wash
20 -
1 egg
21 -
3 tablespoons water
# Instructions:
01 -
In a medium saucepan over medium heat, combine water and butter, heating until butter is fully melted. In a large bowl, whisk together flour, salt, and paprika. Create a well in the center, then pour in a small amount of the warm butter mixture to form a wet paste. Gradually add the remaining liquid, working the dough with your hands until it becomes wet and oily. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
02 -
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
03 -
Heat olive oil in a large skillet over medium heat. Add chorizo and cook, stirring to break up large pieces, for about 10 minutes or until fully cooked. Remove with a slotted spoon to a bowl and set aside.
04 -
In a small bowl, combine salt, black pepper, cayenne, paprika, and onion powder. Divide the seasoning blend in half.
05 -
Using the same skillet over medium heat, add potatoes, onion, red bell pepper, green bell pepper, and garlic. Cook, stirring frequently, until potatoes and peppers are soft and onions are translucent, about 15 minutes. Stir in half the seasoning mixture, then transfer to the bowl with chorizo.
06 -
In the same skillet over medium-low heat, scramble eggs with shredded cheese and the remaining seasoning blend. Cook slightly less than usual as they will cook more in the oven. Remove from heat.
07 -
Roll golf-ball-sized pieces of dough into balls and flatten into 1/4-inch thick, 5-inch diameter circles on a floured surface. Place 2 tablespoons of filling in the center of each circle (1 tablespoon of scrambled eggs and 1 tablespoon of chorizo/vegetable mixture). Fold dough over to form a half-moon shape, seal edges, and crimp with a fork.
08 -
Lightly beat egg and water together. Brush the empanadas gently with the egg wash.
09 -
Place empanadas on the prepared baking sheet and bake until golden brown, about 20 minutes. Serve warm.
10 -
Refrigerate leftovers in plastic wrap or an airtight container for up to 3 days. To freeze, wrap cooked empanadas in plastic wrap and store in a freezer-safe container for up to 3 months. Reheat in a 300°F oven for about 10 minutes.
# Notes:
01 -
Leave scrambled eggs slightly undercooked as they will finish cooking in the oven.
02 -
Empanadas can be frozen for up to 3 months for easy meal prep.