An Easy Versatile Recipe
For today’s recipe, I will show you how to make the best breakfast empanadas from scratch! My homemade dough is extremely crispy and has a rich, buttery flavor.
You can play around with the filling ingredients and make a large batch for future use.
You can play around with the filling ingredients and make a large batch for future use.
Medium tomato Baby spinach leaves Cheese Large eggs Sea salt Freshly ground black pepper Flour Butter Milk (or water)
To make the filling, prepare the tomato, spinach, and cheese and mix them together with the eggs before seasoning them with salt and pepper.
For the dough, sift the flour into a bowl, add salt, and butter, and mix. Then add egg and half of the milk before kneading it to form a smooth dough.
Cut circles from the dough using a circle cutter then them shape into half-moon shapes by pinching both edges together at the bottom.
The pastry is pretty much the same for all recipes. It’s rich thanks to all the butter, has a very crispy texture, and flakes apart when bitten.