Breakfast empanadas are a handheld pastry filled with eggs, cheese, and often sausage or vegetables, making them a satisfying morning meal. This recipe is designed specifically for making a batch to freeze, so you can bake or air-fry a hot, flaky empanada straight from the freezer on busy mornings. The key is to freeze them unbaked, then cook them directly from frozen for the best texture and flavor.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tsp salt
- 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- 1 large egg, beaten (for egg wash)
- 1/4 cup (60 ml) ice water (plus more if needed)
- 6 large eggs
- 1/4 cup (60 ml) milk or cream
- 1/2 tsp black pepper
- 1/2 tsp salt (for the filling)
- 1 tbsp (15 ml) olive oil or butter
- 1/2 cup (75 g) diced onion
- 1/2 cup (75 g) diced bell pepper (any color)
- 1 cup (150 g) cooked breakfast sausage, crumbled (or bacon, diced)
- 1 cup (120 g) shredded cheddar or Monterey Jack cheese
- 2 tbsp (8 g) chopped fresh chives or green onions (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour and 1 tsp salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Add the beaten egg and 1/4 cup (60 ml) ice water, stirring with a fork until the dough begins to come together. If it seems dry, add more ice water, 1 tablespoon at a time, until it forms a shaggy ball. Turn out onto a floured surface and knead gently 2-3 times until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
- Make the filling: In a medium bowl, whisk the 6 eggs with the milk, 1/2 tsp salt, and pepper. Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper; cook until softened, about 4-5 minutes. Add the cooked sausage and cook for 1 minute more. Pour in the egg mixture and scramble gently, stirring frequently, until the eggs are just set but still soft (they will finish cooking in the oven). Remove from heat and let cool for 10 minutes. Stir in the shredded cheese and chives.
- Assemble the empanadas: On a floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness. Use a 5-inch (12 cm) round cutter or a small plate to cut out circles. Gather scraps, reroll, and cut more circles until all dough is used (you should get about 8-10 circles). Place a heaping 2 tablespoons of filling onto the center of each circle. Brush the edges with water, fold the dough over to form a half-moon, and press with a fork to seal.
- Freeze the empanadas: Place the assembled empanadas on a baking sheet lined with parchment paper, making sure they don’t touch. Freeze for 1-2 hours, or until solid. Once frozen, transfer to a zip-top freezer bag or airtight container. They will keep for up to 3 months.
- Cook from frozen: When ready to eat, preheat your oven to 400°F (200°C) or an air fryer to 375°F (190°C). Place the frozen empanadas on a baking sheet lined with parchment (or in the air fryer basket in a single layer). Brush the tops with a little beaten egg or milk if desired (optional). Bake for 20-25 minutes, or air-fry for 12-15 minutes, until the pastry is golden brown and the filling is hot (internal temperature of the filling should reach 165°F (74°C) when checked with a food thermometer). Let rest for 5 minutes before serving.
Tips
- Don’t overfill: Too much filling makes the empanadas burst open during baking. Stick to about 2 tablespoons per empanada.
- Seal well: Use a fork to crimp the edges firmly. If the dough is dry, moisten the edges with a little water to help them stick.
- Cool the filling completely: If the filling is warm when you assemble, it can make the dough soggy and hard to handle. Let it cool for at least 10 minutes.
- No dough? Use store-bought: You can substitute 1 lb (450 g) of store-bought pie crust or puff pastry for the homemade dough. Puff pastry will be flakier, and pie crust will be more tender.
Serving Suggestions
Serve these empanadas warm with a side of salsa, sour cream, or hot sauce for dipping. They also pair well with fresh fruit, a simple green salad, or a cup of coffee. For a heartier breakfast, serve alongside roasted potatoes or refried beans.
Variations
- Vegetarian: Omit the sausage and add 1 cup (150 g) of cooked black beans or roasted sweet potatoes.
- Spicy: Add 1/2 tsp of chili flakes or a chopped jalapeño to the egg mixture.
- Cheese swap: Use crumbled feta or goat cheese instead of cheddar for a tangier flavor.
- Breakfast burrito style: Add 1/2 cup (75 g) of cooked, diced potatoes to the filling.
Storage and Reheating
Freezer: Baked empanadas can be frozen for up to 1 month. Let them cool completely, then store in a zip-top bag. Reheat in a 375°F (190°C) oven for 10-15 minutes, or in an air fryer at 350°F (175°C) for 5-8 minutes, until heated through (165°F / 74°C internal).
Refrigerator: Cooked empanadas keep in the fridge for up to 3 days. Reheat in a toaster oven or skillet to maintain crispness.
Microwave: While convenient, microwaving will make the pastry soft. If you must, microwave on high for 1-2 minutes, then finish in a toaster oven for 2-3 minutes to crisp up.
Frequently Asked Questions
Can I bake them without freezing first? Yes, you can bake fresh, unbaked empanadas at 400°F (200°C) for 18-20 minutes, or until golden. Just reduce the baking time by about 5 minutes compared to frozen.
Why did my empanadas leak in the oven? Leaking usually happens from overfilling or not sealing the edges well. Make sure to leave a 1/2-inch border and press firmly with a fork. Also, ensure the filling is not too wet; if it is, drain off excess liquid.
Can I use puff pastry instead of homemade dough? Absolutely. Thaw the puff pastry according to package directions, roll it out slightly, and cut into circles. Puff pastry will be flakier and lighter than the pie-crust-style dough.
How long do they last in the freezer? Unbaked empanadas will keep for up to 3 months in a tightly sealed freezer bag. Label with the date to keep track.
Can I cook them in an air fryer? Yes, air frying is excellent. Cook frozen empanadas at 375°F (190°C) for 12-15 minutes, turning halfway, until golden and hot. No need to thaw.
What if I don’t have a round cutter? Use a small bowl or a clean, empty can with the top and bottom removed. A 5-inch diameter is ideal, but any size from 4 to 6 inches works—just adjust the amount of filling accordingly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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