Recipes
Steak & Egg Breakfast Empanadas
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.
Ingredients
Empanada Dough:
1 ½ qt. all-purpose flour
4 tsp. salt
1 cup shortening
1 ½ cups cold water
Filling:
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
Steps
Empanada dough:
- 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.
- 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.
Filling:
- Combine remaining ingredients.
Empanadas:
- 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.)
- Add, in batches, to 350°F oil in deep fryer; cook 5 minutes, or until golden brown. Drain.
Recipe by Kraft
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.