Recipe of Favorite Breakfast Empanadas

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Breakfast Empanadas. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Breakfast Empanadas Recipe. Latin American Breakfast Eggs Chorizo Latin America & Caribbean Spanish Argentina Cilantro Scallions Brunch Pastry Dough Empanadas Medium. Brush the egg wash over the tops of the empanadas.

You can cook Breakfast Empanadas using 6 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Breakfast Empanadas

1. Make ready 8 of eggs.
2. Prepare Half of a leek stock finely chopped.
3. You need 1 of shallot finely chopped.
4. It’s 1/4 lb. of Smoked ham diced.
5. Make ready 1 can of green chilies.
6. Prepare of Favorite hand pie dough.

Empanadas are originally from the northwest of Spain, but many Latin American countries have their own recipes.With our different cooking techniques we deliver An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, Indonesian, and the Philippines cultures.One of our NEW breakfast empanadas - Bacon, Egg & Cheese.Recipe courtesy of Deidre "Dee Dee" Pujols.

Breakfast Empanadas instructions

1. Heat skillet to medium low and soften the leeks and shallots..
2. Add the ham and green chilies. I used leftover spiral ham that I smoked earlier this year..
3. Roll dough out to quarter inch thick and cut into 12 six inch rounds..
4. Crack and whisk eggs. Add to the skillet once the ham is warm..
5. Stir continuously. The goal here is to have super creamy and slightly undercooked scrambled eggs..
6. Move the mixture to the bowl the eggs were mixed in. Wipe the skillet with a paper towel and start heating about a quarter inch of oil. I used peanut oil because it's delicious but canola oil works super good too - used before and it's my 'every day' oil..
7. Load the rounds with the filling, fold and crimp the seam. Cut slits into the top surface for steam to escape..
8. Put the empanadas in the skillet slit side up, don't over crowd. Once the bottom is golden flip and when otherside is golden remove..
9. Put on a baking sheet in oven on warm until all are done..
10. Eat some right away and freeze the rest. These are super awesome premade breakfasts for camping. Reheat in a cast iron on the campfire and crush it with some coffee and go hit the trail! With salty from the ham and creamy from the constantly stirred eggs you won't miss cheese in here, but can totally be added. A queso fresco would be great..

Fold over and seal the edges with a fork.Easy step by step instructions on how to make a breakfast empanada.Our delicious empanadas are handmade, baked not fried and always filled with love.

The challenge with empanadas, especially cheese empanadas, is to keep them from For cheese empanadas it also helps if you mix different cheeses, for example queso fresco and mozzarella.P - Potato Egg and Cheese.Empanadas are likely to have originated from Galicia, Spain, where they were prepared as a portable and filling meal for working people, providing energy and nutrients needed for a day of hard labor.Maestro Empanadas is proud to bring to our community the unique taste of a traditional dish of Argentina, Empanadas. handmade with love in Iowa City.There are as many variations of empanadas as there are cooks in Argentina.