Breakfast Empanadas Tray Recipe
Served with Spanish Rice, Black Beans & Queso, Pink Sauce (Vegan Available)
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Ingredients
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Empanadas
Method
Preparation
- 1
Make the Dough
In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough comes together. Cover and refrigerate for at least 30 minutes.
- 2
Prepare the Filling
In a skillet over medium heat, cook the chorizo until browned. Add chopped green onions and cook for another 2 minutes. Let the mixture cool slightly, then stir in the beaten eggs and cheese.
- 3
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into circles using a cookie cutter or a glass. Place a spoonful of filling on one half of each circle, fold over, and press the edges to seal. Use a fork to crimp the edges.
- 4
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake for 25-30 minutes or until golden brown.
- 5
Prepare Sides
While the empanadas are baking, prepare Spanish rice and black beans. For the rice, sauté onions and garlic, add rice and vegetable broth, then simmer until cooked. For the beans, heat canned black beans with spices and lime juice.
- 6
Make Pink Sauce
Mix equal parts vegan mayonnaise and ketchup in a bowl. Add a dash of hot sauce, garlic powder, and salt to taste.