Steak & Egg Breakfast Empanadas

Menu Part: 
Cuisine Type: 
20, 2 empanadas each

Spice up breakfast and brunch menus with this unique take on empanadas. Filled with steak, eggs and cheese, this breakfast item is full of endless flavor.


Empanada Dough:
1 ½ qt. all-purpose flour
4 tsp. salt
1 cup shortening
1 ½ cups cold water

8 eggs scrambled
1 lb. boneless beef sirloin steaks cooked to medium-rare, finely chopped
⅔ cup frozen Southern-style hash browns, cooked
1 ⅓ cups shredded pepper Jack cheese
½ cup + 2 tbsp. A.1. Thick & Hearty Steak Sauce


Empanada dough:

  1. Mix flour and salt in large bowl. Add shortening; work into flour mixture by working with fingers until mixture resembles coarse crumbs. Gradually add water, mixing with hands 3 to 4 minutes, or until mixture forms smooth elastic ball; cover. Let stand 45 minutes.
  2. Roll out dough, in batches, on lightly floured surface to ⅛-inch-thickness. Cut into total of 40-1 ounce (3-inch) rounds (or into 20 rounds for trial recipe), rerolling dough scraps as necessary.


  1. Combine remaining ingredients.


  1. Spoon 1 ounce filling onto center of each empanada dough round; lightly moisten edge with water. Fold dough in half; crimp edge with fork. (Or press together edges with your fingers.)
  2. Add, in batches, to 350°F oil in deep fryer; cook 5 minutes, or until golden brown. Drain.

Recipe by Kraft

Additional Tips

Additional Tips

Cooking tip: How to Bake in Oven
Assemble empanadas as directed; place in parchment-lined sheet pans. Bake in 375°F standard oven 15 to 20 minutes, or until golden brown.

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

FSD Resources