Breakfast Empanadas Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of the dough.

Unsalted butter: Adds richness and flakiness to the dough.

Cold water: Helps bring the dough together.

Large eggs: Beaten eggs are used as a filling, adding protein and richness.

Shredded cheese: Melts beautifully inside the empanadas, adding a creamy texture.

Breakfast sausage: Provides a savory and hearty filling.

When cutting in the butter for the dough, make sure it remains cold. This helps create a flaky texture in the empanada crust. Use a pastry cutter or two knives to incorporate the butter into the flour mixture until it resembles coarse crumbs. If the butter starts to soften, place the mixture in the refrigerator for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser dough.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and contains trace minerals.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• cold water - Substitute with milk: Milk can add extra richness and tenderness to the dough.

• large eggs - Substitute with flax eggs: For a vegan option, flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoon water per egg) can be used.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor without dairy, suitable for vegan diets.

• breakfast sausage - Substitute with vegetarian sausage: Vegetarian sausage offers a plant-based alternative while maintaining a similar texture and flavor.

• To store your breakfast empanadas, let them cool completely after baking. Place them in an airtight container and refrigerate for up to 3 days. This keeps the dough crisp and the filling fresh.

• For freezing, allow the empanadas to cool completely. Arrange them in a single layer on a baking sheet and freeze until solid, about 2 hours. This prevents them from sticking together.

• Once frozen, transfer the empanadas to a freezer-safe bag or container. Label with the date and store for up to 3 months. This method ensures you always have a quick and delicious breakfast option on hand.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet and bake for 10-15 minutes, or until heated through. This keeps the pastry flaky and the filling warm.

• For reheating from frozen, preheat your oven to 375°F (190°C). Place the frozen empanadas on a baking sheet and bake for 20-25 minutes, or until golden brown and heated through. This ensures they taste as fresh as the day you made them.

• If you prefer a quicker method, you can microwave the empanadas. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes if refrigerated, or 3-4 minutes if frozen. This method is convenient but may result in a less crispy crust.

• For an extra touch, brush the empanadas with a little olive oil before reheating in the oven. This adds a beautiful golden sheen and enhances the flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until the empanadas are warmed through. This method helps maintain the crispy texture of the dough.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the empanadas directly on the rack or on a small baking sheet. Heat for 8-10 minutes, checking halfway through to ensure they don't overcook. This is a quick and efficient way to reheat a small batch.

• Microwave Method: Place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Heat on medium power for 1-2 minutes, checking after the first minute. Note that this method might make the dough a bit softer.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the empanadas in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until they are warmed through and the dough is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the empanadas in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method keeps the empanadas crispy and delicious.

• Oven: Used to bake the empanadas at a consistent temperature of 375°F (190°C).

• Mixing bowl: Essential for combining the flour and salt, and for mixing in the butter and water to form the dough.

• Pastry cutter: Helps to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough and refrigerate it for 30 minutes to firm up.

• Skillet: Necessary for cooking and browning the breakfast sausage.

• Rolling pin: Used to roll out the dough on a floured surface to the desired thickness.

• Round cutter: Helps to cut the rolled-out dough into circles for the empanadas.

• Fork: Used to seal the edges of the empanadas by pressing down on the dough.

• Baking sheet: Needed to place the empanadas on for baking in the oven.

• Whisk: Useful for beating the eggs before adding them to the empanadas.

• Measuring cups: Ensures accurate measurement of ingredients like flour and water.

• Measuring spoons: Ensures accurate measurement of smaller quantities like salt.

Prepare the filling ahead: Cook the breakfast sausage and beat the eggs the night before. Store them in the fridge to save time in the morning.

Use pre-made dough: Substitute homemade dough with store-bought pie crust or empanada dough to cut down on preparation time.

Assemble in batches: Lay out multiple dough circles and fill them assembly-line style to speed up the process.

Freeze extras: Make a double batch and freeze the uncooked empanadas. Bake them directly from the freezer for a quick breakfast later.