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Argentinian Breakfast Empanadas with Chorizo and Spinach
Argentinian

Argentinian Breakfast Empanadas with Chimichurri

These Argentinian breakfast empanadas are filled with a savory mixture of eggs, chorizo, and cheese, accompanied by a fresh chimichurri sauce that adds a vibrant flavor. Perfectly flaky, these empanadas elevate your morning meal with a unique South American twist.

Total Time1 minute
Servings6
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
14
Protein
36
Carbs
28
Fat
2
Fiber
0g
Sodium
Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter (cold, diced)
  • 1/2 tsp salt
  • 1/4 cup cold water
  • 1 large egg
  • 1/2 lb chorizo sausage (casings removed)
  • 4 large eggs
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 onion (finely chopped)
  • 1 clove garlic (minced)
  • Salt and pepper to taste
  • 1/4 cup fresh parsley (chopped)
  • 2 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup olive oil
Instructions
  1. 1In a large mixing bowl, combine flour and salt. Add the cold diced butter and mix until the mixture resembles coarse crumbs.
  2. 2Gradually add cold water, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. 3In a skillet over medium heat, cook the chorizo until browned, breaking it into small pieces. Add chopped onion and garlic, cooking until softened. Remove from heat.
  4. 4In a bowl, whisk the eggs and season with salt and pepper. Pour into the skillet with the chorizo and scramble until just set. Remove from heat and let cool slightly before adding in mozzarella and Parmesan cheese.
  5. 5Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper.
  6. 6Roll out the dough on a floured surface until about 1/8 inch thick. Cut out circles using a 5-inch round cutter.
  7. 7Place about a generous tablespoon of the filling onto one half of each dough circle. Fold the other half over and press the edges to seal. Crimp the edges with a fork for added security.
  8. 8In a small bowl, whisk the egg and brush over the tops of the empanadas for a golden color.
  9. 9Place the empanadas on the prepared baking sheets and bake for 20-25 minutes or until golden brown.
  10. 10For the chimichurri, combine parsley, red wine vinegar, oregano, red pepper flakes, and olive oil in a bowl. Mix well and season with salt to taste.
  11. 11Serve the empanadas warm with a side of chimichurri sauce.
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