Скачать или смотреть IN THE KITCHEN - BREAKFAST EMPANADAS

These flaky, golden empanadas — filled with scrambled eggs, bacon, spinach, and Cheddar cheese — make a perfect on-the-go breakfast.

Yield: 9-12 empanadas

Dough:
2 cups all-purpose flour
½ tablespoon sugar
1 teaspoon kosher salt
4 ounces cooking oil, such as avocado
¼ cup dry white wine
3-4 tablespoons ice water, as needed

Filling:
6 large eggs
8 ounces fresh or frozen spinach
2 tablespoons butter
Cooking oil
½ yellow onion, finely minced
8 ounces Neese’s Hickory Smoked Bacon
4 to 6 ounces sharp cheddar cheese, grated
Salt and pepper to taste

For the dough:
Keep all ingredients chilled. Sift the flour, sugar, and salt into a large bowl. Pour in the oil and incorporate it into the flour using your fingertips. Add in the white wine and a couple tablespoons of ice water at a time to bring the dough together. Form into a log and wrap tightly in plastic wrap and let rest in fridge for an hour.

For the filling:
Whisk the eggs together, season with salt and pepper and set aside.

If using frozen spinach, defrost it and squeeze out the excess water.

Heat a large sauté pan over medium heat. Add the butter. When melted, pour in the eggs and use a spatula to scramble them until soft and fluffy. Turn them out onto a plate or tray.

Add a tablespoon or so of cooking oil to the pan and wilt the spinach. Season with salt, and then place on a plate or tray to reserve.

Add bacon and onion to the pan and cook until the onion is translucent. Use a mesh strainer to drain off the excess oil. Once cooled, place the bacon and onion mixture in a bowl.

Forming the Empanadas:
Small bowl of water
Extra flour
1 egg mixed with 1 tablespoon of water for egg-wash

Take the dough log and slice into disks, then use a rolling pin to roll the disks into circles. Place a spoonful of the filling in the middle of each disk.

To seal, brush half of the dough circle with a little egg-wash, and then fold in half and press together. Using your fingers, fold the edges over to create a rope-seal. Alternately, you can seal them by pressing with a flour-dusted fork.

Set oven to 400°. Place all empanadas on a parchment-lined sheet pan and refrigerate for 30 minutes to set. These can also be frozen and baked at a later date.

Brush the empanadas with egg-wash and bake for about 20 to 30 minutes or until golden brown.