Breakfast Empanada (Dried Eggs)

Breakfast Empanada (Dried Eggs)

Ingredients and Directions

Part 1 - Empanada Dough
Ingredients Percent (%) Grams Volume
Flour, all-purpose 54.77 972.22 7 3/4 cups
Baking powder 1.69 30.00 2 tbsp. + 1 tsp.
Sugar, granulated 1.03 18.27 1 1/2 tsp.
Salt 0.05 0.87 1/8 tsp.
Margarine 14.28 253.39 1 cup
Whole egg, dried 1.53 27.19 5 tbsp. + 2 tsp.
Water 4.60 81.56 2 3/4 fl. oz.
Chicken stock (or water) 22.05 391.50 13 1/4 fl. oz.
Total 100 1775

Method of Production:

  1. In a food processor, combine flour, baking powder, sugar and salt until blended.

  2. Add the margarine and pulse until mixture resembles coarse cornmeal.

  3. In a separate container, mix dry whole egg, water and chicken stock (or water).

  4. Add the egg mixture to flour mixture and pulse until the dough comes together.

  5. Divide the dough into balls and cover; refrigerate for 30 minutes.

  6. Lightly flour a work surface and roll out the dough ¼-inch thick.

  7. Cut the dough into 24, 6-inch rounds.

  8. Proceed to the assembly.

Part 2 - Empanada Filling
Ingredients Percent (%) Grams Volume
Whole egg, dried 15.40 273.44 3 1/4 cups
Water 46.19 820.30 27 3/4 fl. oz.
Heavy cream 3.29 58.33 2 fl. oz.
Salt 0.15 2.73 1/2 tsp.
Sausage crumble, cooked 23.29 413.44 5 cups
Yellow onion, frozen, reduced moisture, diced 5.82 103.36 1/2 cup
Red pepper, frozen, reduced, moisture, diced 5.82 103.36 1/2 cup
Total 99.96 1774.96

Method of Production:

  1. With an immersion blender, combine the dry whole eggs, water, heavy cream and salt until thoroughly combined.

  2. Heat a nonstick skillet over medium heat and coat lightly with nonstick spray.

  3. When the skillet is ready, pour the egg mixture into the skillet and cook stirring gently with a rubber spatula until softly scrambled and slightly wet looking; remove from heat.

  4. Transfer the cooked eggs to a large bowl and allow to cool completely.

  5. Add the sausage, onions and peppers to the cooled, cooked eggs and stir to combine.

  6. Cover and refrigerate until ready for assembly.

Part 3 - Egg Wash
Ingredients Percent (%) Grams Volume
Egg yolk, dried 30.00 15.00 4 tbsp.
Water 70.00 35.00 1 1/4 fl. oz.
Total 100 50

Method of Production:

  1. Whisk together the dried egg yolks and water until thoroughly combined.

  2. Cover and refrigerate until ready for assembly.

Part 4 - Assembly
Ingredients Percent (%) Grams Volume
Empanada Dough 49.30 1775
Empanada Filling 49.30 1775
Egg Wash 1.40 50
Total 100 3600

Assembly

  1. Portion 70 grams (2.5 ounces) of filling onto each of the 6-inch dough rounds.

  2. Fold the dough in half and crimp the edges with a fork to seal.

  3. Brush each empanada with the egg wash.

  4. Place assembled empanadas on a parchment line sheet tray.

  5. Bake at 350° F for 19 minutes, rotating the sheet trays after 10 minutes.

  6. Remove from the oven and allow to cool completely on wire racks.

  7. Package individually in heat sealed poly bags and store in freezer until ready to serve.

Reheating Instructions

  1. To reheat frozen empanadas, place one pastry on a microwave-safe plate. Microwave on high for 1-2 minutes. Let stand 30 seconds before consuming.