Ingredients
Scale
- 12 pre-made empanada discs (or refrigerated pie crust cut into circles)
- 8 large eggs, beaten
- 1 lb ground breakfast sausage (turkey or pork)
- 1.5 cups shredded sharp cheddar cheese
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg (for egg wash)
- Optional: Diced bell peppers or onions
Instructions
- Place a large skillet over medium-high heat. Add the ground sausage and cook until browned and crumbled. If you are using vegetables like peppers or onions, toss them in with the meat. Once fully cooked, drain any excess grease from the pan and set the meat aside in a large mixing bowl.
- In the same skillet (wiped clean if necessary), lower the heat to medium. Whisk the 8 eggs with milk, salt, and pepper. Pour the mixture into the pan and cook slowly, stirring frequently. You want the eggs to be slightly “wet” or underdone, as they will finish cooking in the oven. Stir the scrambled eggs into the bowl with the cooked sausage.
- Lay your empanada discs on a clean surface. Place about two tablespoons of the egg and sausage mixture into the center of each disc. Top the filling with a generous sprinkle of shredded cheddar cheese. Be careful not to overfill, or the dough will tear during the sealing process.
- Fold the dough over the filling to create a half-moon shape. Use your fingers to press the edges together firmly. Take a fork and press the tines along the curved edge to create a decorative and secure seal. This prevents the cheese from leaking out while baking.
- Preheat your oven to 375°F (190°C). Place the empanadas on a parchment-lined baking sheet. Whisk the remaining egg with a splash of water and brush the tops of each empanada. Bake for 20 to 25 minutes, or until the crust is a beautiful golden brown. Allow them to cool completely before storing.
- Cook Time: 45 minutes