Sonoran Breakfast Empanadas
Courtesy of Idaho Potato Commission
Servings: 30
Prep Time: 25 Min.
Cook Time: 30 Min.
Chill Time: 30 Min.
Prep Time: 25 Min.
Cook Time: 30 Min.
Chill Time: 30 Min.
What you need:
* 2 lb. chorizo sausage
* 16 oz. whole eggs
* 2 sprays (1 sec.) Pam oil cooking spray
* 1 lb. IdahoŽ potatoes, pre-peeled, fresh, shredded
* 8 oz. green chili peppers, diced, drained
* 12 oz. mild cheddar cheese, shredded
* 4 puff pastry sheets, frozen
* 3 oz. egg wash for pies
* 16 oz. whole eggs
* 2 sprays (1 sec.) Pam oil cooking spray
* 1 lb. IdahoŽ potatoes, pre-peeled, fresh, shredded
* 8 oz. green chili peppers, diced, drained
* 12 oz. mild cheddar cheese, shredded
* 4 puff pastry sheets, frozen
* 3 oz. egg wash for pies
What to do:
1. Cook chorizo thoroughly and drain the liquid entirely from the sausage. Chill.
2. Scramble eggs on a non-stick cooking surface and cook thoroughly. Remove eggs and chill.
3. In a mixing bowl, add the chilled sausage and eggs. Add the defrosted breakfast potatoes, diced green chilies and cheddar cheese.
4. Defrost the puff pastry sheets. Cut the puff pastry sheet into 15 each equal squares.
5. Fill each square with the egg filling. Fold over one half of the puff pastry to form a triangle. Seal the empanada using a fork. Brush each empanada with egg wash and place on sheet pan lined with parchment paper and bake at 375°F until product is golden brown.
6. Remove the product from the pan and place on serving plate; can be served with a variety of sauces or dips such as Strawberry Jalapeno Jam.
* 2 Empanadas per serving.
* Recipe courtesy of Chartwells Higher Education (Compass Group)
2. Scramble eggs on a non-stick cooking surface and cook thoroughly. Remove eggs and chill.
3. In a mixing bowl, add the chilled sausage and eggs. Add the defrosted breakfast potatoes, diced green chilies and cheddar cheese.
4. Defrost the puff pastry sheets. Cut the puff pastry sheet into 15 each equal squares.
5. Fill each square with the egg filling. Fold over one half of the puff pastry to form a triangle. Seal the empanada using a fork. Brush each empanada with egg wash and place on sheet pan lined with parchment paper and bake at 375°F until product is golden brown.
6. Remove the product from the pan and place on serving plate; can be served with a variety of sauces or dips such as Strawberry Jalapeno Jam.
* 2 Empanadas per serving.
* Recipe courtesy of Chartwells Higher Education (Compass Group)