Mexican Breakfast EmpanadasFrom chefcarolyn 10 years ago
- 1 recipe bread dough shopping list
- Filling shopping list
- 10 eggs shopping list
- 1 pkg soyrizo, cooked shopping list
- 2 pkgs pepper-jack cheese, diced shopping list
- 1 medium onion shopping list
- salt shopping list
- pepper shopping list
- butter/oil shopping list
- hot sauce, optional shopping list
- cilantro, diced, optional shopping list
How to make it
- Cook the soyrizo until browned and crumbly. You will have to add a little butter or oil as the soy is very low in fat. Remove from heat. Add the onions to the pan and cook until translucent. Add the onions to the soyrizo mixture. Cook the eggs in a scrambled fashion and add to the soyrizo mixture. Season with salt and pepper to taste, and add the diced cheese and the cilantro. You can make this filling more or less spicy if you’d like. A bit of hot sauce would add a bite, and using a Monterrey jack/pepper jack mixture would make the mixture milder.
- Make the dough as directions call for, stopping just before you bake the bread. Take sections of the dough (about a handful) and roll it out on a floured surface until it is thin and about 9 inches in diameter. Place about ¼ cup filling in the center and fold dough over into a half-moon shape. Crimp the edges with your fingers to seal the packets. You can freeze the empanadas at this point for baking later (350 F for 25 minutes) or you can partially bake the empanadas (350 F for 15 minutes) to decrease the final cooking time. You can also bake the empanadas completely (350 for 25 minutes) and reheat in the microwave*.
- *Please note that micro-waving tends to make the dough tough. Also, do not microwave unless the dough has at least been partially baked (you end up with a gooey mess!).
- You can play with the composition of the filling all you would like – the possibilities are endless! Other ideas are:
- Ham and cheese
- Turkey, broccoli, cheese
- Pepperoni, salami, mozzarella
- Small empanadas filled with sun-dried tomatoes, pesto, and goat cheese