Breakfast Empanadas - An Easy Versatile Recipe
Today's breakfast empanada recipe is very easy and extremely versatile. You can play around with the filling ingredients and make a large batch for future use. Give it a try, and let me know what you think!
Ingredients
For the empanada filling
- 1 medium tomato, wedges, deseeded, and thinly chopped
- 2 cups baby spinach leaves, finely chopped
- 1 cup cheese, grated
- 4 large eggs, room temperature
- Sea salt, to taste
- Freshly ground black pepper, to taste
For the dough
- 2 1/2 cups flour
- 1/2 tsp fine salt
- 6 tbsp butter, cubed, cold
- 1 large egg, beaten
- 1/2 cup milk (or water)
Instructions
Make the filling
- First, prepare the ingredients. You can cut the tomato into wedges and remove the seeds. Then, thinly slice them before dicing them into smaller cubes.
- Chop the baby spinach leaves and grate the cheese. Set these aside.
- Next, beat together the 4 eggs in a large mixing bowl. Then, season them with salt and pepper to taste.
- Add all of the chopped fillings (tomato, spinach, and cheese) and fold them in very well. Set the filling aside.
Make the empanada dough
- To start, sift the flour into a large mixing bowl. add the salt and mix the dry ingredients together very well.
- Then, add the cubed butter. Rub it into the flour using your fingers. The texture of the dough will become coarse and sand-like.
- Next, add the beaten egg and half of the milk. Using a spatula, mix the wet ingredients into the flour-butter mixture.
- Add more milk as it's needed to adjust the consistency and ultimately form a dough. DO NOT add too much milk, or the dough will become sticky.
- Once your dough starts forming, use your hands to knead it together. You should end with a smooth, uniform lump of dough.
Shape the breakfast empanadas
- Place the dough on a lightly floured surface. Roll it out until it's reached about 0.1 inches (3mm) in thickness.
- Then, use a large circle cutter to cut out as many circles as you can. Remove the dough between the discs.
- Transfer the discs to a lined baking tray, spacing them apart evenly.
- Next, take the two opposing sides of the dough and start pinching their edges together. This will form a half-moon shape. Work from the bottom toward the top. You will need to work from both edges to leave a small hole (gap) at the top for the filling to go into. Repeat with all the discs.
- Once they are all shaped, you can use a teaspoon to add the filling through the hole. Pinch the hole closed and make sure all the edges are sealed.
- Repeat with all the empanadas.
- Before baking put the ready-made empanadas into the fridge for about 20 minutes to chill. Then take them out and brush the empanadas with a bit of
Bake the empanadas
- In the meantime preheat the oven to (350 F/180 F).
- Brush the empanadas with a bit of egg jork.
- Then, leave them to bake for roughly 15-20 minutes or until they are golden brown and the dough is no longer raw.
- Remove them and leave them to cool slightly at room temperature before serving.
Nutrition
Calories: 353kcalCarbohydrates: 35gProtein: 16gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 159mgSodium: 420mgPotassium: 183mgFiber: 2gSugar: 2gVitamin A: 1788IUVitamin C: 6mgCalcium: 150mgIron: 3mg
Tried this recipe?Let me know how it was!