A.m. Empanadas Recipe

Make the dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Add the cold cubed butter and cold shortening/lard. Using a pastry cutter or fingertips, cut fats into the flour until mixture resembles coarse crumbs with pea-sized pieces.

In a small bowl whisk together 1 egg, 1 tsp white vinegar, 3 tbs cold water and 4 tbs ice water. Sprinkle about half the liquid into the flour and gently fold with a fork; add more until dough just holds together. Do not overwork. Turn onto lightly floured surface and form into a disk. Wrap in plastic and chill at least 30 minutes (up to 2 hours).

After chilling, roll dough on a lightly floured surface to about 1/8-inch thickness. Cut 5-inch rounds (use a bowl or cutter). You should get roughly 12 rounds. Keep rounds covered while preparing filling so they don't dry out.

Cook vegetables and sausage

Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and bell pepper; sauté 4–5 minutes until softened. Add 2 tsp minced garlic and cook 30 seconds until fragrant. Add 10 oz ground breakfast sausage (or chorizo) and break up with a spatula; cook until no longer pink, about 5–6 minutes.

Stir in 2 cups chopped spinach and cook until wilted, 1–2 minutes. Season the mixture with 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Remove pan from heat and let cool 5–10 minutes so it won't scramble the eggs in the next step.

Scramble eggs

Lightly beat 4 large eggs in a bowl. Heat a clean nonstick skillet over medium, add a light spray or 1 tsp oil, pour in eggs and cook gently, stirring, until soft-curd scrambled but still moist. Remove and let cool slightly. Fold scrambled eggs into the cooled sausage-vegetable mixture along with 1 cup grated cheddar. Taste and adjust seasoning if needed.

In a small bowl whisk together 1 cup sour cream, 1/2 cup Greek yogurt, 2 tbs fresh lime juice, 1 tsp lime zest, 1 tsp honey and 1/2 tsp salt. Thin with up to 1 tbsp water to reach a drizzleable consistency. Chill until ready to serve.

Combine 1 tsp kosher salt, 1 tsp chili powder and 1/2 tsp lime zest in a small bowl. Mix thoroughly and set aside. This will be used as a finishing sprinkle.

Fill and seal empanadas

Preheat oven to 400°F (200°C) if baking, or heat a large skillet with 2 tbs oil over medium if pan-frying. Place about 2–3 tablespoons of the filling in the center of each dough round (do not overfill). Brush the edge with a little beaten egg wash (1 egg + 1 tsp milk). Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork or fold pleats to fully seal.

Cook options — Bake

Place empanadas on a parchment-lined baking sheet. Brush tops lightly with egg wash. Bake in the preheated 400°F oven for 16–18 minutes, until golden brown and crisp. Remove and rest 5 minutes before serving.

Cook options — Pan-fry (crispy finish)

If pan-frying, heat 2 tbs oil in a large skillet over medium. Fry empanadas in batches, 2–3 minutes per side, until golden brown and crisp. Transfer to a baking sheet and finish in a 350°F oven for 6–8 minutes to ensure cooked through, or cover and reduce heat to medium-low and cook additional 4–5 minutes per side until cooked through. Drain on paper towels.

Serve warm. Drizzle or dollop lime crema over empanadas and sprinkle chili salt over the crema (or over empanadas) to taste. Offer extra lime wedges if desired.