Breakfast Empanada (Dried Eggs)

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.

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.

Method of Production:

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

2. Cover and refrigerate until ready for assembly.

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.

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.