Breakfast Empanadas Recipe
Empanadas filled with beef, egg, and olives, topped with soft-poached eggs and chimichurri.
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Ingredients
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Dough
Filling
Topping
Method
Make the Dough
- 1
Prepare the Dough
In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic and refrigerate for at least 30 minutes.
Prepare the Filling
- 2
Assemble the Empanadas
- 3
Fill and Seal
Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4 inches in diameter). Place a spoonful of the filling on one half of each circle. Fold over and seal the edges with a fork. Place on a baking sheet.
Bake the Empanadas
- 4
Bake
Brush the empanadas with an egg wash (1 beaten egg with 1 tablespoon water). Bake for 20-25 minutes or until golden brown.
Prepare Topping
- 5
Serve
- 6
Plate and Serve
Serve the baked empanadas topped with a poached egg and drizzled with chimichurri sauce.
