Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, breakfast empanadas. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Buy books at Amazon.com and save. Make the empanada dough as described in the recipe or use store-bought empanada dough. Take a small bowl to whisk the eggs and season to taste.
Breakfast Empanadas is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Breakfast Empanadas is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook breakfast empanadas using 6 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Breakfast Empanadas:
- Prepare 8 eggs
- Take Half a leek stock finely chopped
- Take 1 shallot finely chopped
- Make ready 1/4 lb. Smoked ham diced
- Prepare 1 can green chilies
- Take Favorite hand pie dough
Latin American Breakfast Eggs Chorizo Latin America & Caribbean Spanish Argentina Cilantro Scallions Brunch Pastry Dough Empanadas Medium. Breakfast empanadas are super easy to make using crescent rolls from a tube. Gently press together the seams to make the rectangle. Fill the bottom half of each rectangle with scrambled eggs, crumbled sausage and your choice of cheese.
Instructions to make Breakfast Empanadas:
- Heat skillet to medium low and soften the leeks and shallots.
- Add the ham and green chilies. I used leftover spiral ham that I smoked earlier this year.
- Roll dough out to quarter inch thick and cut into 12 six inch rounds.
- Crack and whisk eggs. Add to the skillet once the ham is warm.
- Stir continuously. The goal here is to have super creamy and slightly undercooked scrambled eggs.
- Move the mixture to the bowl the eggs were mixed in. Wipe the skillet with a paper towel and start heating about a quarter inch of oil. I used peanut oil because it's delicious but canola oil works super good too - used before and it's my 'every day' oil.
- Load the rounds with the filling, fold and crimp the seam. Cut slits into the top surface for steam to escape.
- Put the empanadas in the skillet slit side up, don't over crowd. Once the bottom is golden flip and when otherside is golden remove.
- Put on a baking sheet in oven on warm until all are done.
- Eat some right away and freeze the rest. These are super awesome premade breakfasts for camping. Reheat in a cast iron on the campfire and crush it with some coffee and go hit the trail! With salty from the ham and creamy from the constantly stirred eggs you won't miss cheese in here, but can totally be added. A queso fresco would be great.
I used a sharp white cheddar. These breakfast empanadas are filled with a chorizo, potato, and scrambled egg mixture and enclosed in the best pastry ever (it's easy pastry, promise). It's like a breakfast burrito taken up a few notches. Place an equal amount of filling in center of each dough round, and sprinkle with remaining Gruyère. Fold over dough and crimp with fork tines to seal.
So that is going to wrap it up with this exceptional food breakfast empanadas recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
