Description
Delightful hand-held pies with a rich savory filling of scrambled eggs, onions, and spices, all enveloped in a buttery, flaky crust.
Ingredients
Scale
- Empanada dough (store-bought or homemade)
- 4 large eggs, beaten
- 1 medium onion, finely chopped
- 1 cup bell peppers, diced
- 1 cup shredded cheddar or Monterey Jack cheese
- Salt and pepper to taste
- Fresh parsley or cilantro (optional)
- Olive oil for sautéing
Instructions
- Prepare the Dough: If making homemade dough, combine flour, salt, and butter until sandy. Gradually add cold water until a cohesive dough forms. Wrap in plastic and refrigerate for at least 30 mins.
- Cook the Filling: In a skillet, heat olive oil over medium heat. Add diced onions and bell peppers, cooking until soft. Add beaten eggs, season with salt and pepper, and scramble until just set. Remove from heat and let cool slightly.
- Roll Out the Dough: On a floured surface, roll out the dough until it’s about 1/8-inch thick. Use a round cutter or a bowl to cut out circles.
- Assemble the Empanadas: Place a spoonful of egg filling in the center of each dough circle. Add a sprinkle of cheese if desired. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
- Cook the Empanadas: Bake in a preheated oven at 375°F for 20-25 minutes until golden, or fry in hot oil until golden brown on both sides.
- Serve: Let cool slightly before serving with salsa or guacamole.
Notes
Ensure the edges are well crimped to prevent leaks during cooking. You can freeze uncooked empanadas for later use.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking or Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
Keywords: empanadas, egg, savory snacks, family recipe, hand-held pies