She Strengthens

Discover the Flavors of Morning: Breakfast Empanadas

A Delicious Twist on Traditional Pastry

Empanadas, a beloved treat in Southwest America, Latin America, and Latin Europe, are a culinary delight that can elevate your morning routine. These savory pastries, originating from Spain and Mexico, are essentially turnovers filled with meat, vegetables, and sometimes even fruit for a sweet surprise.

The Art of Crafting Authentic Empanadas

To create an authentic breakfast empanada, you’ll need Mexican cheese and fillings that burst with flavor. If you’re feeling adventurous, try making your own salsa using our Papalote-Inspired Salsa recipe. When it comes to choosing the perfect cheese, opt for a Mexican-originated variety like asadero, Chihuahua, or Muenster for a rich, melty texture.

Building the Perfect Breakfast or Brunch

Pair your empanadas with a refreshing Tomato, Tomatillo, and Corn Salad with Avocado Dressing, smoky Black Beans (Frijoles Negros), and decadent Mexican Hot Chocolate Glazed Doughnuts with Marshmallow Filling for a truly unforgettable meal.

Recipe Details

Yield: 15 empanadas
Difficulty: Medium
Total Time: 2 hours
Active Time: 1 hour

Ingredients

For the Pastry Dough:

• 2 cups flour
• ½ teaspoon kosher salt
• ¾ cup unsalted butter, very cold and cut into cubes
• 8 tablespoons ice water, plus more if needed

For the Filling:

• 4 eggs, 1 egg set aside
• 5 ounces chorizo
• 1 tablespoon green onion, thinly sliced
• 1 tablespoon cilantro, finely chopped
• ½ cup Mexican cheese, shredded
• Salt and pepper, to taste
• Salsa and sour cream for dipping
• 1 tablespoon water

Instructions

1. Preheat your oven to 400°F.
2. In a food processor, combine flour and salt. Add butter and pulse until slightly broken up. Then, add ice water and process until the mixture starts to come together.
3. Divide the dough into two halves, press each into a disk, and cover with plastic wrap. Refrigerate for 30 minutes or up to one day, or freeze for up to 1 month.
4. In a sauté pan, cook chorizo until cooked through. Add three eggs and heat through. Remove from heat and let cool. Add green onion, cilantro, and cheese. Season with salt and pepper to taste.
5. Roll out the chilled dough to at least 16-by-10 inches. Cut out circles using a 3-inch round cutter and place them on a new sheet pan. Refrigerate for five minutes to cool the dough again.
6. Add a scoop of the chorizo-egg mixture to the center of each circle. Fold into a half-moon shape and secure edges by pressing firmly. Decorate edges with a fork for added security.
7. Work in batches to prevent the dough from getting too warm. As each empanada is completed, place it onto a parchment-lined sheet pan and refrigerate until ready to bake.
8. Mix the last egg with water and lightly paint the egg wash onto the tops of the empanadas. Bake for about 30 minutes, depending on your oven.