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Crispy Breakfast Empanadas Recipe 5 Easy Steps for Savory Veggie Filling

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These crispy breakfast empanadas feature a savory veggie filling wrapped in a flaky, golden crust. Perfect for breakfast, brunch, or a light dinner, they are quick, easy, and packed with nostalgic comfort.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and diced
  • ¾ cup cold water
  • 1 large egg (for dough binding and egg wash)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 bell pepper (any color), diced
  • 1 cup mushrooms, chopped (shiitake or cremini)
  • 2 cloves garlic, minced
  • 1 cup fresh spinach, chopped
  • ½ cup grated cheddar cheese (optional)
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes (optional)
  • 1 egg, beaten (for egg wash)
  • Cooking oil (for shallow frying or baking)

Instructions

  1. Make the dough: In a large bowl, whisk together 2 ½ cups of all-purpose flour and ½ teaspoon salt. Add the chilled, diced butter and work it into the flour until the mixture resembles coarse crumbs. Slowly add ¾ cup cold water, mixing gently until the dough just comes together. Avoid overworking it.
  2. Chill the dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare the filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the finely chopped onion until soft and translucent, about 5 minutes. Add diced bell pepper and cook for 3 minutes. Add mushrooms and sauté until tender, about 5 minutes. Stir in minced garlic and cook for 1 minute. Add chopped spinach and cook until wilted. Season with salt, black pepper, smoked paprika, and red pepper flakes. Remove from heat and let cool slightly before stirring in grated cheddar cheese if us…
  4. Roll and fill: On a lightly floured surface, roll out the dough to about ⅛ inch thickness. Cut out circles using a 5-6 inch cutter. Place about 2 tablespoons of filling in the center of each circle. Brush edges with beaten egg, fold dough over to form a half-moon, and press edges firmly, crimping to seal.
  5. Cook the empanadas: Heat a thin layer of oil in a skillet over medium heat. Brush each empanada with beaten egg. Fry in batches for 3-4 minutes on each side until crispy and golden brown. Alternatively, bake at 400°F for 20-25 minutes on a parchment-lined baking sheet, flipping halfway through.
  6. Serve warm: Let empanadas rest a few minutes before serving. Enjoy alone or with fresh salsa or avocado.

Notes

Use cold butter and chill dough to ensure a flaky crust. Egg wash helps seal and create a golden crust. Cook filling until moisture evaporates to prevent soggy dough. Fry at medium heat or bake flipping halfway for even crispness. Dough can be made ahead and refrigerated or frozen.

Nutrition

Keywords: empanadas, breakfast, savory, veggie filling, crispy crust, easy recipe, brunch, vegetarian

Find it online: https://magnetmeal.com/crispy-breakfast-empanadas-recipe-5-easy-steps-for-savory-veggie-filling/