Breakfast Empanadas (liquid eggs)

Breakfast Empanadas (liquid eggs)

View dried egg formulation

Yield: 24 Empanadas

Part 1 - Empanada Dough

Ingredients Percent (%) Grams Volume
Flour, all-purpose 54.77 972.22 7 3/4 cups
Baking powder 1.69 30.00 2 tbsp. + 1 tsp.
Sugar, granulated 1.03 18.27 1 1/2 tsp.
Salt 0.05 0.87 1/8 tsp.
Margarine 14.28 253.39 1 cup
Whole egg, liquid 6.13 108.75 3 3/4 fl. oz.
Chicken stock (or water) 22.05 391.50 13 1/4 fl. oz.
Total 100.00 1775.00

 Method of Production:

  1. In a food processor, combine flour, baking powder, sugar and salt until blended.
  2. Add the margarine and pulse until mixture resembles coarse cornmeal. 
  3. In a separate container, mix liquid whole egg and chicken stock (or water).
  4. Add the egg mixture to flour mixture and pulse until the dough comes together.
  5. Divide the dough into balls and cover; refrigerate for 30 minutes.
  6. Lightly flour a work surface and roll out the dough ¼-inch thick.
  7. Cut the dough into 24, 6-inch rounds.
  8. Proceed to the assembly.


Part 2 - Empanada Filling

Ingredients Percent (%) Grams Volume
Whole egg, liquid 61.63 1093.78 37 fl. oz.
Heavy cream 3.29 58.33 2 fl. oz.
Salt 0.15 2.73 1/2 tsp.
Sausage crumble, cooked 23.29 413.44 5 cups
Yellow onion, frozen, reduced moisture, diced 5.82 103.36 1/2 cup
Red pepper, frozen, reduced, moisture, diced 5.82 103.36 1/2 cup
Total 100.00 1775.00

  Method of Production:

  1. With an immersion blender, combine the liquid whole eggs, heavy cream and salt until thoroughly combined.
  2. Heat a nonstick skillet over medium heat and coat lightly with nonstick spray.
  3. When the skillet is ready, pour the egg mixture into the skillet and cook stirring gently with a rubber spatula until softly scrambled and slightly wet looking; remove from heat.
  4. Transfer the cooked eggs to a large bowl and allow to cool completely.
  5. Add the sausage, onions and peppers to the cooled, cooked eggs and stir to combine.
  6. Cover and refrigerate until ready for assembly.

Part 3 - Egg Wash

Ingredients Percent (%) Grams Volume
Egg yolk, liquid 66.67 34.00 1 1/4 fl. oz.
Water 33.33 17.00 1/2 fl. oz.
Total 100.00 51.00

Method of Production:

  1. Whisk together the egg yolks and water until thoroughly combined.
  2. Cover and refrigerate until ready for assembly.


Part 4 - Assembly

Ingredients Percent (%) Grams Volume
Empanada Dough 49.30 1775  
Empanada Filling 49.30 1775  
Egg Wash 1.40 51  
Total 100.00 3601.00


  1. Portion 70 grams (2.5 ounces) of filling onto each of the 6-inch dough rounds.
  2. Fold the dough in half and crimp the edges with a fork to seal.
  3. Brush each empanada with the egg wash.
  4. Place assembled empanadas on a parchment line sheet tray.
  5. Bake at 350° F for 19 minutes, rotating the sheet trays after 10 minutes.
  6. Remove from the oven and allow to cool completely on wire racks.
  7. Package individually in heat sealed poly bags and store in freezer until ready to serve.


Reheating Instructions

  1. To reheat frozen empanadas, place one pastry on a microwave-safe plate. Microwave on high for 1-2 minutes. Let stand 30 seconds before consuming.


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