Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, breakfast empanadas. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Breakfast Empanadas is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Breakfast Empanadas is something that I’ve loved my whole life.
Latin American Breakfast Eggs Chorizo Latin America & Caribbean Spanish Argentina Cilantro Scallions Brunch Pastry Dough Empanadas Medium. 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.
To begin with this particular recipe, we must prepare a few components. You can cook breakfast empanadas using 6 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Breakfast Empanadas:
- Get 8 eggs
- Make ready Half a leek stock finely chopped
- Get 1 shallot finely chopped
- Get 1/4 lb. Smoked ham diced
- Prepare 1 can green chilies
- Prepare Favorite hand pie dough
Serve with salsa and sour cream, if desired. Empanadas are originally from the northwest of Spain, but many Latin American countries have their own recipes. Recipe courtesy of Deidre "Dee Dee" Pujols. They serve breakfast empanadas, fruit (with or without cream cheese), sweet (nutella, etc) and savory!
Steps 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.
Lots of variety to choose from. The chorizo, egg and potato empanada is my favorite!" ~ It made the outside of the empanada crisp, flaky, and delicious. And the perfect contrast to the soft melted mixture inside. And you have delicious ham and cheese breakfast empanadas for all! One of our NEW breakfast empanadas - Bacon, Egg & Cheese.
So that is going to wrap this up for this exceptional food breakfast empanadas recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
