Egg Empanadas Recipe
Golden, flaky egg empanadas filled with creamy scrambled eggs, cheese, and veggies. Perfect for breakfast, brunch, or on-the-go mornings — ready in just 30 minutes!
Print Pin Servings: 8 empanadas
Calories: 265kcal
Cost: $8
Equipment
- 1 Rolling Pin For even dough thickness (a wine bottle works in a pinch)
- 1 Round Cookie Cutter (4–5 inch) Use a bowl or glass as a substitute
- 1 Pastry cutter or fork For cutting butter and sealing empanadas
- 1 Non-stick skillet Prevents eggs from sticking
- 1 Baking Sheet with Parchment Paper Keeps empanadas from sticking
- 1 Pastry brush For applying egg wash
- 1 Sharp knife For cutting steam slits
Ingredients
For the Empanada Dough
- 2 ½ cups All-purpose flour Provides structure and flaky texture
- 1 teaspoon Salt Enhances flavor
- ½ cup Cold butter, cubed Creates flaky layers
- 1 large Egg Binds dough together
- ⅓ cup Cold water Add more if needed
- 1 tablespoon White vinegar Makes dough tender
- Gluten-free flour (optional) Substitute 1:1 for gluten-free version
For the Egg Filling
- 6 large Eggs Main protein source
- ½ cup Shredded cheese Cheddar, mozzarella, or blend
- ¼ cup Bell peppers, diced Adds color and sweetness
- ¼ cup Onions, diced Adds depth of flavor
- 2 tablespoon Butter For cooking the scramble
- Salt and pepper To taste
- ¼ cup Cooked chorizo, ham, or bacon (optional) Adds extra protein
- ½ cup Cooked potatoes (optional) For potato and egg empanadas
- ½ cup Sautéed spinach (optional) For spinach and egg empanadas
Instructions
- Combine flour and salt in a bowl. Add butter and mix until crumbly.
- Mix egg, cold water, and vinegar. Add to flour mixture and form a dough.
- Knead gently for 2 minutes, wrap, and chill for 30 minutes.
- Heat butter in skillet, sauté onions and peppers for 3 minutes.
- Add beaten eggs, season, and scramble until soft. Stir in cheese.
- Cool filling completely before assembling.
- Roll out dough, cut circles, and add 2 tablespoon filling per circle.
- Fold, seal with fork, and brush with egg wash.
- Bake at 375°F (190°C) for 20–25 minutes until golden.
- Cool for 5 minutes before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 265kcal | Carbohydrates: 22g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5g | Cholesterol: 135mg | Sodium: 260mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 1.5mg