Breakfast Empanadas with Potatoes, Eggs, and Chorizo
This is a delicious recipe that you can make ahead for quick, satisfying breakfasts. It has a few different steps, so it’s best to plan ahead and make it on your schedule. One of the most important steps is to let the dough rest in the refrigerator for about 2 hours.
You can also prep and cook the chorizo – or soyrizo if you’re veggie – and the veggie filling while the dough chills, or at another time altogether and refrigerate them until you’re ready to use them. As always. we’ve included dairy and gluten free substitutions.
1 cup water
1 1/2 sticks unsalted butter or dairy free unsalted butter
2 3/4 cups all-purpose flour or gluten free 1-1 flour
1 1/2 teaspoons salt
2 teaspoons olive oil
1/2 pound chorizo, casings removed or soyrizo, sliced
Generous pinch of sea salt
1 pinch of black pepper
1/2 teaspoon garlic powder
¼ teaspoon cayenne – optional
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
2 garlic cloves, diced
5 large eggs, beaten
1/2 cup shredded Mexican blend cheese or dairy free shredded cheese
In a medium saucepan place water and butter, heating on medium/low until butter has melted. In a large bowl, whisk together flour and salt. Make a well in the center of the flour and pour a bit of the butter mixture. Stir it with a fork and make a wet paste. Pour in remaining liquid, and work the dough with your hands. You’ll end up with a wet, buttery dough. Wrap dough in plastic and refrigerate for at least 2 hours.
When you’re ready to assemble and bake – Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Filling – mix the seasonings together in a small bowl and set aside
Heat oil in a large skillet over medium heat. Cook chorizo, breaking up any large pieces with a wooden spoon or spatula, until cooked through. Remove from the pan and set aside to drain on paper towels.
Let the chorizo skillet come to medium heat, and add the veggies. Cook, stirring as often as necessary to avoid sticking, for about 18 minutes, or until everything is cooked. Add half of the seasonings and stir to combine. Remove veggies to a bowl, combine with the cooked chorizo, and place skillet back on the heat.
Pour beaten eggs and remaining spices into the skillet. Sprinkle cheese on top. Cook eggs, stirring occasionally, until mostly cooked but still a bit creamy. They’ll finish cooking in the oven.
Break off a piece of the chilled dough and roll it into a ball. Place it on wax or parchment paper, or a floured surface. Repeat until you have about 20 dough balls.
Flour a work surface, your hands, and your rolling pin. One at a time, roll out each dough ball and then fill it. Roll each ball until they’re about 50 inches across and about ¼ of an inch thick. When they’re the right size, add a tablespoon each of the veggie/chorizo mixture and the scrambled eggs. Fold the dough turn-over style and crimp the edges together to seal the empanada. If you’re using an egg wash, you’d brush it on now and then place the empanada on a lined baking sheet.
Once you’ve filled the sheet, place in a 400 F degree oven for 20 minutes. Repeat as necessary.