Breakfast Empanadas with Bacon and Sweet Potato
- Prep Time 0:30
- Cook Time 0:15
- Estimated Cost $10.00
- 8 Comments
These crisp little pockets of deliciousness are the perfect brunch item (though I like them for lunch and dinner as well). Filled with savory bacon, soft scrambled eggs and sweet potatoes, they’re an easy crowd-pleaser. In a pinch, make them with store-bought pie dough.
Note: this is a great recipe with which to switch up the ingredients. These can easily be made vegetarian. They would also be equally delicious with chorizo and red potatoes in place of the bacon and sweet potatoes.
2 cups flour plus more for dusting and rolling Pantry
1 tsp salt Pantry
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch pieces $1 for a stick
4 eggs, beaten, plus 2 eggs, lightly beaten, divided (for dough and egg wash) $1.50 for 6 eggs
1/4 cup ice water
1 tablespoon distilled white vinegar $1.50 for 12 oz.
3 slices thick-cut bacon $1
2 cups spinach leaves $1
1 small onion, diced $0.50
1 small sweet potato, scrubbed and diced $0.50
1/4 cup shredded sharp cheddar cheese $3 for 12 oz.
salt and pepper to taste Pantry
- Preheat oven to 400 degrees F. Lightly flour a baking sheet and set aside.
- Combine flour, salt, butter, vinegar and 1 lightly-beaten egg in a food processor or in a bowl, using 2 forks to mash, until the mixture resembles small peas. Slowly stream in ice water (you may not need it all), just until dough comes together. Turn dough out onto a floured surface.
- Use a floured rolling pin to roll dough out into a large circle, about 1/4" thick. Use small bowls or large cups to cut 5 or 6" circles out of the dough. Place on wax or parchment paper until ready to use. You should have 6-8 circles.
- Heat a large ungreased frying pan over high heat. Cook bacon for 1-2 minutes on each side, or until quite crisp. Drain on paper towels.
- Lower the heat to medium-high and cook the sweet potatoes and onions for 4-5 minutes, or until sweet potatoes begin to soften. Add spinach and 4 beaten eggs. Cook until eggs are set, stirring frequently. Crumble cooked bacon over mixture and stir in cheddar cheese. Scrape mixture into a bowl and allow to cool for 5 minutes.
- Once mixture has cooled, scoop 3-4 tbsp mixture onto each dough circle, and fold over, pinching to seal. Gently press a fork along the seam to create ridges along the edges.
- Combine the remaining lightly-beaten egg with 2 tbsp water and use a pastry brush to lightly brush the empanadas with the egg wash. Transfer empanadas to the floured baking sheet and bake for 12-15 minutes, or until empanadas are golden brown and glossy.