Breakfast Empanada Recipe
Large empanada filled with egg | hash browns | chorizo | provolone
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, combine all-purpose flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a skillet, heat the olive oil over medium heat. Add the chorizo and cook until browned. Add the hash browns and cook until crispy. In a bowl, beat the eggs, then pour them into the skillet. Season with salt and black pepper. Stir until the eggs are fully cooked. Remove from heat and stir in provolone cheese until melted.
Empanada Assembly
- 3
Assemble the Empanadas
Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles (about 5-6 inches in diameter). Place a spoonful of the filling on one half of each circle, fold over, and seal the edges by pressing with a fork. Place on a baking sheet.
Baking
- 4
Bake the Empanadas
Bake in the preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and let cool slightly before serving.
