We are cooking with Angie Boedeker from Angelas Cafe. Today we are making breakfast empanadas that are sure to help you kick off your day.
yields 1 dozen large or 1 1/2 dozen small
1 2/3 cup all purpose flour
1 (8oz.) package cream cheese
1/3 cup butter
2 teaspoons celery seed
Place all ingredients at room temperature in mixing bowl. With electric mixer (handheld works best) begin to incorporate the flour with the butter and cream cheese. Continue to mix until mixture begins to stick together and form a dough (3-4 minutes). At this point you can wrap dough tightly in plastic wrap and refrigerate up to 3 days.
1 pound pork sausage (I like spicy)
1/4 cup chopped onion
1/4 cup chopped bell pepper
Cook sausage, onion and bell pepper in med. skillet until sausage is no longer pink and onions are getting translucent.
Mix into the sausage:
1/2 cup grated cheddar cheese
1/2 cup grated Monterey jack cheese
Pinch off 1 1/2 inch ball of dough. Place on plastic wrap; Cover with plastic wrap; roll to 1/4" thickness. Place about a tablespoon filling just below center of dough leaving the edges clear of filling. Lift plastic wrap up and fold top half of pastry over lower half. Seal well with a fork. Continue until all of dough or filling is used (either can be frozen if you have any left). Brush with 1 egg white mixed with a tablespoon of water. Place on sheet pan that has been sprayed with food release spray. Place in oven until crust is golden brown. Serve with salsa or sour cream mixed with salsa and cilantro.
tip: these can be frozen on sheet pan before baking...don't brush with the egg mixture until ready to bake. After they have frozen store them in a freezer bag.