Breakfast Empanadas

Ingredients

• 300g All-purpose flour
• 1 Prise Salt
• 120g Cold butter
• 60ml Ice water
• 1 EL Olive oil
• 150g Chorizo sausage
• 2 mittelgroße Medium potatoes
• 4 große Large eggs
• 2 EL Milk
• 1/4 TL Black pepper
• 1 Egg yolk (for brushing)

Instructions

1. For the dough, mix flour and salt in a large bowl. Add cold butter in small pieces and work in with your fingers or a pastry blender until crumbly. Gradually add ice water and knead until a smooth dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
2. Peel the potatoes, cut them into small cubes, and boil them in salted water for about 10-15 minutes until tender. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Squeeze the chorizo from its casing and cook until crispy and crumbled. Add the cooked potato cubes and sauté briefly.
4. In a separate bowl, whisk the eggs with milk, salt, and pepper. Add the egg mixture to the chorizo and potato mixture in the pan and stir until just set and still slightly moist. Let the filling cool.
5. Preheat the oven to 190°C (375°F). On a lightly floured surface, roll out the dough thinly and cut out circles about 12 cm (5 inches) in diameter.
6. Place about 2 tablespoons of the cooled filling onto each dough circle. Moisten the edges with a little water, fold the dough over the filling, and firmly press the edges together, sealing with a fork.
7. Place the empanadas on a baking sheet lined with parchment paper. Whisk the egg yolk with a teaspoon of water and brush over the empanadas. Bake in the preheated oven for 20-25 minutes, or until golden brown.

Nutrition