Description
Warm, golden breakfast empanadas filled with chorizo, potatoes, and gooey cheese provide a delightful start to any morning.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 teaspoon salt
- 1/4 cup cold water
- 2 chorizo sausages, casings removed
- 1 large potato, peeled and diced
- 4 large eggs, beaten
- 1/2 teaspoon paprika
- 1/2 cup bell peppers, diced
- 1 cup cheese, shredded (cheddar or your choice)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Make the dough: In a large mixing bowl, combine flour and salt. Cut in the chilled, diced butter until the mixture resembles coarse crumbs. Gradually stir in cold water until a dough forms. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Prepare the filling: In a non-stick skillet, cook the chorizo over medium heat until browned. Add the diced potato and cook until tender, about 8 minutes. Stir in the beaten eggs, paprika, and bell peppers. Cook until the eggs are scrambled. Mix in the cheese and season with salt and pepper.
- Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles.
- Assemble the empanadas: Place a spoonful of filling on one half of each dough circle. Fold the other half over and seal the edges with a fork.
- Bake for 20-25 minutes, or until golden brown.
Notes
For a twist, customize fillings as desired. Use air fryer at 375°F for a quicker cooking method.
Nutrition
- Serving Size: 1 empanada
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg