Empanadas for Everyone: Amazing Empanada Recipes That You Will Adore by Kelly Thomas

Author:Kelly, Thomas [Kelly, Thomas]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-12-18T16:00:00+00:00

Do you wish you could have empanadas for breakfast? Well you definitely can! These egg and chicken empanadas are perfect for breakfast and will be a recipe you want to make every weekend.

Active Time: 20 minutes

Yield: 12 medium sized empanadas

Ingredients:

• ¼ cup butter

• 1 cup diced onion

• 1 Tbsp oregano, dried

• 2 tsp ground cumin

• ½ pound ground chicken

• 4 whole eggs

• ¼ tsp salt

• 1 pinch ground black pepper

• 1 batch of empanada dough, rolled and cut

• 1 egg, whisked

• 4 cups vegetable oil (for frying)

Directions:

1. Add the butter and the onions to a large sauté pan and cook over medium heat for about 5 minutes or until the onions are soft. Stir occasionally.

2. Add the oregano and cumin to the pan and the spices into the onion mix. Cook for one minute.

3. Add the ground chicken and stir well, chopping up the chicken into small pieces as you stir it into the seasoned onions.

4. Cook the chicken 10 minutes or until it begins to brown slightly. Stir frequently while cooking, breaking up the chicken as you stir. Add the whole eggs and stir, cooking for three more minutes to fully cook the eggs.

5. Remove from the heat and let the filling cool.

6. Place the empanada dough circles on a clean work surface and scoop about ¼ cup of filling into the center of each one.

7. Brush the dough’s edges with the whisked egg, just getting it slightly wet and soft. Fold in half the empanada, press the edges together to seal in the filling.

8. Pour the oil in a large pot or deep sauté pan and heat over medium heat until about 365 degrees.

9. Place the sealed empanadas in the hot oil and fry for about 5 minutes or until golden brown. Take out of the oil and place on a paper towel to drain.

Bacon and Eggs Empanadas

A classic breakfast wrapped into a beautiful empanada shell. Make these perfect empanadas ahead of time and then simply reheat them in the morning.

Active Time: 20 minutes

Yield: 12 medium sized empanadas

Ingredients:

• ¼ cup butter

• 1 cup diced onion

• 1 Tbsp oregano, dried

• 2 tsp ground cumin

• 1 cup cooked, crumbled bacon.

• 4 whole eggs

• ¼ tsp salt

• 1 pinch ground black pepper

• 1 batch of empanada dough, rolled and cut

• 1 egg, whisked

• 4 cups vegetable oil (for frying)

Directions:

1. Add the butter and the onions to a large sauté pan and cook over medium heat for about 5 minutes or until the onions are soft. Stir occasionally.

2. Add the oregano and cumin to the pan and the spices into the onion mix. Cook for one minute.

3. Add bacon and stir.

4. Add the whole eggs and stir, cooking for three more minutes, stirring as you cook to scramble the eggs.

5. Remove from the heat and let the filling cool.

6. Place the empanada dough circles on a clean work surface and scoop about ¼ cup of filling into the center of each one.

7. Brush the dough’s edges with the whisked egg, just getting it slightly wet and soft.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.