We woke up on Sunday morning without an alarm clock-- one of the few weeks I don't teach early Sunday School for 2 year-olds.
I wasn't sure what to expect with these empanadas. They are difficult to seal shut but they come out of the oven with a flaky crust and steaming eggs!
Adapted from KitchenAid Best Loved Recipes.
1 package (15 oz.) refrigerated pie crusts
9 eggs, divided
1 teaspoon water
1 teaspoon salt
Dash of black pepper
2 cups (8 oz.) shredded cheddar cheese, divided
Salsa for serving
1. Preheat oven to 425 F. Spray baking sheet with nonstick cooking spray. Cut each pie crust in half twice making 8 pieces. Set aside 4 pieces and place 4 on prepared baking sheet.
2. Beat 1 egg and water in a small bowl until blended; set aside. Beat remaining 8 eggs, salt and pepper in a medium bowl until well blended. Heat large skillet over medium heat and cook eggs for 2 minutes without sitiring. Gently stir until eggs form large curds and are still moist. Let cool.
3. Spoon one-fourth of scrambled egg mixture on each pie crust on baking sheet. Sprinkle cheese and onions evenly over eggs.
4. Brush inside edges of each crust with reserved egg-water mixture. Top each with remaining 4 pieces of dough and seal edges with a fork.
5. Brush tops of empandads with remaining egg-water mixture and sprinkle with cheese. Bake 15-20 minutes until golden brown. Top with salsa as desired.
You can see my fork marks are very poorly spaced, but the cheese covers everything-- these are very forgiving empanadas. They don't have to be beautiful. They puff up quite a bit and end up HUGE. This recipe can easily feed 4 people. Instead of onion, you can fill empanadas with spinach, sausage, tomatoes or bacon.