Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 empanada wrappers (5-inch, thawed) or homemade dough (see Full Ingredients)
- 1½ cups small-diced Yukon gold potato (about 300 g)
- 2 tbsp neutral oil, divided
- ½ cup small-diced yellow onion
- 8 oz fresh Mexican chorizo, casings removed, or 1½ cups cooked black beans (rinsed, drained)
- 1 tsp ground cumin + ½ tsp smoked paprika
- 8 large eggs + 2 tbsp milk, ½ tsp kosher salt
- 1 tbsp unsalted butter
- 1½ cups shredded Oaxaca or Monterey Jack cheese (about 6 oz)
- Egg wash: 1 egg beaten with 1 tbsp milk
- Salsa verde: 8 oz tomatillos, 1 jalapeño, 1 small garlic clove, ½ cup cilantro, 1 tbsp lime juice, ½ tsp kosher salt
Do This
- 1. Heat oven to 400°F (200°C). Line 2 sheet pans with parchment.
- 2. Crisp potatoes in 1 tbsp oil over medium heat until tender and golden, 8–10 minutes. Add onion for 2 minutes.
- 3. For chorizo: brown 5–6 minutes; stir in cumin and paprika. For beans: add beans with 2 tbsp water, cumin, paprika; cook 2–3 minutes.
- 4. Soft-scramble eggs in butter over low heat until just set and glossy, 3–4 minutes; season with salt.
- 5. Blend salsa verde ingredients until smooth. Keep chilled.
- 6. Fill each wrapper with 2–3 tbsp filling and cheese; fold, seal, crimp, egg-wash, and vent. Bake 22–25 minutes until deep golden. Rest 5 minutes; serve with salsa verde.
Why You’ll Love This Recipe
- Baked, not fried—crisp edges and a tender interior without the mess.
- Overflowing with breakfast favorites: soft-scrambled eggs, chorizo (or seasoned black beans), potato, and melty cheese.
- Freezer-friendly for make-ahead breakfasts or brunch parties.
- Balanced flavors: rich filling meets bright, zesty homemade salsa verde.
Grocery List
- Produce: Yukon gold potatoes, yellow onion, tomatillos, jalapeño, garlic, cilantro, limes
- Dairy: Eggs, unsalted butter, shredded Oaxaca or Monterey Jack, milk
- Pantry: Empanada wrappers (or flour, salt, butter, egg, vinegar for homemade dough), Mexican chorizo or black beans, ground cumin, smoked paprika, neutral oil, kosher salt, black pepper
Full Ingredients
Empanada Dough (choose one)
- Store-bought: 12 empanada wrappers (5-inch/12–13 cm), thawed
- Homemade (makes 12 wrappers): 2½ cups (300 g) all-purpose flour, 1 tsp fine kosher salt, 10 tbsp (140 g) cold unsalted butter cut in small cubes, 1 large egg, 1 tsp white vinegar, ⅓–½ cup (80–120 ml) ice water
Potatoes & Aromatics
- 1½ cups small-diced Yukon gold potato (about 300 g; ¼-inch dice)
- ½ cup small-diced yellow onion
- 2 tbsp neutral oil (divided)
- ¾ tsp kosher salt, divided (or to taste)
- Freshly ground black pepper
Protein (choose one)
- Chorizo: 8 oz fresh Mexican chorizo, casing removed
- Vegetarian: 1½ cups cooked black beans, rinsed and drained
- 1 tsp ground cumin
- ½ tsp smoked paprika
Soft-Scrambled Eggs
- 8 large eggs
- 2 tbsp milk
- ½ tsp kosher salt
- 1 tbsp unsalted butter
Cheese & Assembly
- 1½ cups (about 6 oz/170 g) shredded Oaxaca or Monterey Jack cheese
- Egg wash: 1 large egg beaten with 1 tbsp milk or water
Salsa Verde (quick blender)
- 8 oz (225 g) tomatillos, husked and rinsed
- 1 jalapeño (seeded for mild)
- 1 small garlic clove
- ½ cup lightly packed cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- ½ tsp kosher salt
Step-by-Step Instructions
Step 1: Preheat and prep dough
Heat the oven to 400°F (200°C) with racks in the upper and lower thirds. Line two sheet pans with parchment. If using store-bought wrappers, keep them covered so they do not dry out.
If making dough: In a bowl, whisk flour and salt. Cut in butter until pea-sized. Whisk egg, vinegar, and ⅓ cup ice water; drizzle in and mix just until the dough clumps, adding up to 3 tbsp more water if needed. Press into a disk, wrap, and chill 30 minutes. Divide into 12 pieces, roll each to a 5-inch (12–13 cm) circle about ⅛-inch thick, dusting lightly with flour. Keep covered.
Step 2: Make the salsa verde
Place tomatillos in a small saucepan, cover with water, and simmer over medium heat until they turn olive green and soften, 5–6 minutes. Drain well. Blend tomatillos with jalapeño, garlic, cilantro, lime juice, and salt until smooth. Chill until serving.
Step 3: Cook potatoes and protein
Heat 1 tbsp oil in a large skillet over medium heat. Add potatoes, ¼ tsp salt, and a pinch of pepper; cook, stirring occasionally, until tender and golden at the edges, 8–10 minutes. Add onion; cook 2 minutes. Transfer to a bowl.
For chorizo: Return skillet to medium heat. Add chorizo and cook, breaking up, until browned and cooked through, 5–6 minutes. Stir in cumin and smoked paprika; cook 30 seconds. Transfer to the bowl with potatoes.
For black beans: Add remaining 1 tbsp oil to the skillet. Add cumin and smoked paprika; toast 15 seconds. Add beans, ½ tsp salt, and 2 tbsp water; cook 2–3 minutes, mashing a few beans to create a cohesive mixture. Add to the potatoes.
Step 4: Soft-scramble the eggs
Whisk eggs with milk and ½ tsp salt. Melt butter in a nonstick skillet over low heat. Add eggs and cook gently, stirring constantly, until just set, glossy, and still slightly runny, 3–4 minutes. Slide onto a cool plate to stop cooking. Fold the eggs into the potato mixture. Let cool 5 minutes, then stir in the shredded cheese.
Step 5: Fill, seal, and crimp
Working one wrapper at a time, place 2–3 tbsp filling slightly off-center. Lightly moisten the edge with water, fold to enclose, and press to seal, expelling air. Crimp with a fork or pleat the edge. Set on the prepared sheet pans. Brush with egg wash and cut a small ¼-inch slit on top of each to vent.
Step 6: Bake to golden and serve
Bake 22–25 minutes, rotating pans halfway through, until deep golden brown. Rest 5 minutes on the pan, then move to a rack to keep bottoms crisp. Serve warm with the chilled salsa verde. Garnish with extra cilantro and lime wedges if desired.
Pro Tips
- Keep wrappers and dough covered to prevent drying, which can cause cracking while folding.
- Under-cook the eggs slightly; they will finish in the oven and stay creamy.
- Cool the filling before assembly—steam makes pastries soggy and can break seals.
- Use 2–3 tbsp filling per empanada for tidy edges and fewer blowouts.
- For extra-crisp bottoms, preheat the sheet pan or bake on a perforated pizza pan.
Variations
- Vegetarian Poblano-Bean: Swap chorizo for black beans and add 1 roasted, peeled, and diced poblano pepper.
- Bacon-Jalapeño: Replace chorizo with 6 slices cooked, chopped bacon and add 1 fresh minced jalapeño.
- Spinach-Mushroom: Sauté 1 cup chopped mushrooms and 2 cups baby spinach; season, then combine with eggs and cheese.
Storage & Make-Ahead
Refrigerate baked empanadas in an airtight container up to 3 days; reheat at 350°F (175°C) for 10–12 minutes. Freeze unbaked, egg-washed empanadas on a sheet until firm, then bag for up to 2 months. Bake from frozen at 400°F (200°C) for 28–32 minutes. Salsa verde keeps 4–5 days chilled.
Nutrition (per serving)
Approximate for 2 empanadas with chorizo: 720 calories; 28 g protein; 48 g fat; 55 g carbohydrates; 3 g fiber; 1,250 mg sodium. Using black beans reduces fat and sodium slightly.
