Ever since my first foray into empanada territory, I’ve been thinking about what other variations of fillings I could cook up for my next batch of mini pastries. The other morning, I was struggling to wake up when a thought came to mind: wouldn’t it be great if I could make empanadas filled with all the stuff I love in a breakfast burrito? (Yes, I do tend to think about food first thing in the morning.) Cue my next cooking experiment.
This recipe is my play on the original empanada recipe from The Philippine Cookbook. I hope you enjoy it!
Breakfast Empanada Recipe
Ingredients for the filling:
- 1 lb. pork chorizo, removed from casing
- 1 clove garlic (minced) or 1/2 teaspoon garlic powder
- 1 small onion (minced)
- 1 cup diced potatoes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs (separate the egg whites and set aside the yolks for making the pastry)
Cook the chorizo in a pan with about 2 teaspoons of canola oil over medium-high heat, seasoning as desired with salt and pepper. Remove the meat from the pan and set it aside. In the same pan, add the minced garlic, onions, and potatoes. Season with salt and pepper and sautée over medium-high heat until the vegetables are translucent.
In a separate pan, cook the egg whites (I scrambled mine for this recipe). Once the egg whites are cooked, incorporate them and the chorizo into the vegetable mixture. Remove the pan from the heat to cool down.
Ingredients for the empanada pastry (alternatively, ready-made pie crust can be used):
- 3 cups all-purpose flour
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup water
- 1/3 cup oil
- 3 egg yolks
In a large bowl, mix together the flour, sugar, and salt. Then add the water, oil (I used canola oil), and egg yolks to the bowl. Knead the ingredients together into a soft ball of dough.
On a floured cutting board, roll out the dough to about 1/8th of an inch thickness. Cut the dough into circles of about 4-5 inches in diameter (use a mason jar lid or pastry cutter).
Once the empanada filling is cool enough to handle by hand, place about 2 teaspoons of it in the center of each pastry circle. Fold the dough into a half-moon shape, wet the edges with some egg white or water, and seal the edges by pressing down on them with a fork. Place the pastries on a baking sheet.
Preheat the oven to 425°F. Bake the empanadas for 15 to 20 minutes or until golden brown.
Alternatively, you can deep fry the empanadas to a golden brown and then drain the oil.
This is a great (and neat) way to have a quick bite of breakfast before you walk out the door in the morning. I dipped these empanadas in some hot sauce when I ate them and it was really tasty. This time around, I ensured that the pastries were completely sealed by pressing down on the edges with a fork and it worked out pretty well!