Description
Chorizo, Potato, & Egg Empanadas are a delicious breakfast option filled with savory ingredients.
Ingredients
Scale
- For the dough:
- 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
- For the filling:
- 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
- For the egg wash:
- 1 egg
- 3 tablespoons water
Instructions
- In a medium saucepan, heat water and butter until melted.
- In a large bowl, whisk flour, salt, and paprika, then make a well in the center.
- Mix a little warm butter mixture into the flour to form a wet paste.
- Mix in remaining liquid and work dough until you have a wet, oily consistency.
- Wrap dough in plastic and refrigerate for at least 2 hours.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a skillet, heat oil and cook chorizo until done, about 10 minutes. Remove and set aside.
- In the same skillet, add potatoes, onion, and bell peppers. Cook until soft, about 15 minutes.
- Add garlic and half of the seasoning blend, then combine with chorizo in a bowl.
- Scramble eggs in the skillet with remaining seasoning and cheese, leaving them slightly wet.
- Roll golf-ball-sized pieces of dough into 5-inch circles on a floured surface.
- Place 2 tablespoons of filling in the center of each circle, fold, and seal the edges.
- Brush empanadas with egg wash and place on the baking sheet.
- Bake for about 20 minutes until golden brown. Serve warm.
Notes
- Refrigerate leftovers for up to 3 days.
- Freeze cooked empanadas for up to 3 months.
- Reheat in a 300°F oven for about 10 minutes.
- Prep Time: 2 hours
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 empanada
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Breakfast Empanadas, Chorizo, Potato, Egg