Breakfast Empanadas Recipe

Make dough

In a large bowl whisk together 3 cups flour, 1 tsp salt and 1 tsp baking powder. Add the cold cubed butter and work it into the flour with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 5–7 minutes).

Beat the egg and mix with 3 tablespoons cold water. Add egg mixture to the flour-butter and gently mix until the dough just comes together. If too dry add 1 teaspoon cold water at a time. Do not overwork.

Turn dough onto a lightly floured surface, fold a few times to bring together, flatten into a disk, wrap in plastic and chill in the refrigerator for at least 30 minutes (up to 2 hours).

When ready to use, remove dough and let sit 5–10 minutes to ease rolling. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

Cook vegetables and sausage

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, cook until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the cooked breakfast sausage (or cooked chorizo) to the skillet, break up and stir until heated through and any excess fat is rendered, about 2–3 minutes. Stir in 1 tsp cumin, 0.5 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Remove from heat and allow to cool slightly.

Scramble eggs

In a bowl whisk 4 large eggs lightly. Heat a clean nonstick skillet over medium-low, add a small spray or teaspoon of oil, pour eggs in and gently scramble until just set but still moist (2–3 minutes). Remove from heat.

Combine scrambled eggs with the sausage-vegetable mixture in a bowl. Fold in 1 cup shredded monterey jack cheese and 1 cup chopped fresh cilantro. Taste and adjust seasoning if needed. Let filling cool to room temperature before assembling to prevent soggy dough.

Roll and fill empanadas

On a lightly floured surface roll the chilled dough to about 1/8-inch thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Gather scraps, re-roll once and cut additional rounds. You should get about 12–14 rounds.

Place about 2–3 tablespoons of the cooled filling in the center of each round. Brush the edges of the dough with a little beaten egg or vegetable oil. Fold dough over to form a half-moon and press edges together, then crimp with a fork to seal. Place empanadas on the prepared baking sheet about 1 inch apart.

Lightly brush the tops with vegetable oil (or beaten egg for a shiny crust). Bake in the preheated 400°F (200°C) oven for 18–22 minutes, until golden brown and cooked through. Rotate the sheet halfway for even browning.

Remove from oven and let empanadas rest 5 minutes before serving.

Make pico

While the dough chills or empanadas bake, combine 2 cups diced tomatoes, 1/2 cup very small diced red onion, 1 minced seeded jalapeño and 1/2 cup chopped cilantro in a bowl. Add 2 tablespoons fresh lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir, taste and adjust salt or lime. Let sit 10–15 minutes for flavors to meld.

Prepare sauce

Whisk together 1/2 cup sour cream (or crema), 1 tsp minced chipotle in adobo, 1 tablespoon lime juice and 1/4 teaspoon salt until smooth. Taste and add more chipotle for heat if desired. Transfer to a squeeze bottle or small bowl for serving.

Plate empanadas with a generous spoonful of pico de gallo and a drizzle of chipotle cream over or beside each empanada. Garnish with fresh cilantro leaves and serve lime wedges on the side. Optionally warm small tortillas and drizzle with chipotle cream (chipotle tort) to accompany the empanadas.