These breakfast empanadas are one of my family's favorites. I freeze them to enjoy at a later date. If you prefer a spicy filling, you can add chopped jalapeños when cooking the eggs. —Marina Castle Kelley, Canyon Country, California
Freezing Breakfast Empanadas
Cover and freeze uncooked empanadas on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, cover and thaw overnight in refrigerator in a single layer. Fry as directed, increasing time if necessary.
Ingredients
- 1/2 pound fresh chorizo or bulk pork sausage
- 9 large eggs, divided use
- 2 cups frozen shredded hash brown potatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 3 packages (14 ounces each) frozen empanada dough disks, thawed
- Oil for deep-fat frying
- Optional: Salsa verde, sour cream and sliced avocado
Directions
- In a large skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Set aside. Return pan to stove.
- In a large bowl, whisk 8 eggs. Add to skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Transfer to a large bowl. Stir in chorizo, hash browns, cheeses, salt, pepper and garlic powder.
- Beat remaining egg; brush over edges of dough disks. Place 3 tablespoons filling on 1 side of each disk. Fold dough over filling. Pinch edges and press to seal. Refrigerate for 30 minutes.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry empanadas, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. If desired, sprinkle with additional salt. Serve with salsa verde, sour cream and avocado if desired.
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