Breakfast empanadas are perfect for brunch or made ahead to freeze for those lazy mornings. Hormel® Mary Kitchen® Roast Beef Hash is the star of this breakfast empanada along with eggs and other delectable ingredients.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
15
Yield:
15 empanadas
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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  • Heat non-stick skillet over medium-high heat. Add roast beef hash, onions, and chili garlic sauce; cook and stir to break up the hash and until onions soften, 4 to 5 minutes. Pour in 5 beaten eggs and cook, stirring constantly, until eggs just begin to set but are still very loose. Remove skillet from heat. Stir in cilantro and tomatoes.

  • Lightly flour a work surface. Roll out each empanada wrapper into a 6-inch circle. Scoop 1/3 cup hash filling onto center of each wrapper. Fold each wrapper in half to enclose the filling; crimp edges with times of a fork to seal. Cut 2 half-inch slits on top of each empanada. Transfer to prepared baking sheet.

  • Whisk 2 eggs with 2 tablespoons water to make egg wash. Brush egg wash over the tops of the empanadas.

  • Bake in preheated oven on middle rack until golden brown, about 20 minutes. Serve with picante sauce for dipping.

Cook's Notes:

After you form the empanadas and before you bake them, you can freeze them on a baking sheet then transfer them to a freezer storage bag.

Ovens may vary in time and temperature. If after thawing the empanada dough and you find it still stubborn to separate, microwave it for 10 seconds or more. You can add more chili garlic sauce to your liking.

Nutrition Facts

193 calories; protein 8.1g 16% DV; carbohydrates 25g 8% DV; fat 7.3g 11% DV; cholesterol 89.8mg 30% DV; sodium 419.7mg 17% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
07/10/2017
Mmmmm... these are delicious! This was my first time making empanhadas and I loved these! The package of empanada wrappers that I bought only had 10 wrappers so I scaled this down to 10 servings but used the entire can of hash and 3 eggs and kept all of the remaining ingredients as scaled. I made these early in the day and they re-heat well in the microwave (only taking about 15 seconds to re-heat from room temp). Serve them with a side of salsa for a delicious breakfast treat. Read More
(2)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/09/2017
Mmmmm... these are delicious! This was my first time making empanhadas and I loved these! The package of empanada wrappers that I bought only had 10 wrappers so I scaled this down to 10 servings but used the entire can of hash and 3 eggs and kept all of the remaining ingredients as scaled. I made these early in the day and they re-heat well in the microwave (only taking about 15 seconds to re-heat from room temp). Serve them with a side of salsa for a delicious breakfast treat. Read More
(2)
Rating: 5 stars
07/18/2017
These are absolutely delicious. Perfect recipe. No need to change a thing. Thank you for the recipe. Read More
Rating: 5 stars
07/27/2017
Absolutely delicious! I ate way too many of these in one meal. Don't forget to work quickly as the empanada dough can get a little sticky if it warms too much. Also next time I might try adding a small bit of diced jalapeno and some chopped green olives for personal preference. But really these are good as is! Read More
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