Yesterday I mentioned some of the delicious food we had at Solbar at Solage Calistoga. One of the (many) dishes that drew my eye on the menu at Solbar was the breakfast empanada.
Empanadas are a pastry or bread stuffed with a variety of fillings– usually meat, or vegetables or cheese. Filipinos have their own empanada variety as well. We used to purchase them from a Filipino bakery near Sugar Land. I remember picking up big orders of empanadas before parties or events at church. Even later after I was living on my own in Houston, it would not be a surprise to find a big ziplock bag of those babies in my freezer.
The reason we purchased these from the bakery rather than making them at home wasn’t because of a lack of skill (my yaya was the best cook around), but to save time and for the ease of not having to make and roll out our own dough.
I knew from the second I saw the breakfast empanadas on the menu at Solbar, that I wanted to make my own at home, but I also knew that it would take some extra time and effort to make my own dough. Not to mention the fact that any time flour is involved in a recipe, I seem to make a giant mess in the kitchen that leaves Peter not too happy (at our house– the cook doesn’t clean the kitchen).
Instead I decided to make my easy breakfast empanadas with a simple substitute for homemade dough– classic refrigerated biscuit dough. I love ready made biscuit dough. The flavor brings back a lot of memories for me since I used to make them in our toaster oven when I was younger. They are an excellent dough for this recipe and made this dish so quick and easy to put together. I let Peter have one empanada to try as I set up the plate to photograph, but I barely had time to rush through a couple of photos (sorry!) before Peter started complaining that he wanted to eat them already (and I did too!).
Biscuits for breakfast are a natural fit so it makes perfect sense to use them in our breakfast empanadas too.
You can use whichever fillings you’d like to cook up beforehand. I already had eggs, cheese, green chiles and black beans at home. Bacon would be delicious and so would chopped bell peppers or mushrooms.
What combination would you use inside your breakfast empanadas? I’d love to hear your ideas!
- 1 tsp oil
- 4 large eggs
- splash of milk
- 1 cup of black beans (from a can, drained and rinsed)
- 1 small can of green chiles
- salt, pepper to taste
- 1 can of refrigerated biscuit dough
- 1 cup of shredded cheese
- In a large pan heat oil over low-medium heat, coating pan well
- Preheat oven to 375 F (~190C)
- In a medium bowl, scramble together eggs and milk
- Pour egg and milk mixture in to pan
- Stir and cook slowly until eggs are nearly cooked through
- Mix in beans and green chiles
- Continue stirring until eggs are cooked through
- Add salt and pepper to taste
- Open can of biscuits and roll each individual biscuit out flat to about 3.5-4 inch wide circles
- Spoon egg filling in to half of each circle of dough
- Sprinkle cheese over egg filling as desired
- Fold the uncovered half of the dough over filling
- Pinch edges of the dough together to seal empanadas shut
- Place empanadas on a greased baking sheet and bake for approximately 10 minutes, flipping empanadas halfway through until empanadas are golden brown
- Serve with hot sauce or salsa
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