Breakfast Empanadas

This morning I made brunch with a new recipe I came up with for the Cream Cheese Contest.  I made breakfast Empanadas and they were yummy.  I made 2 different versions.... Not sure which one is the best, so here they are both.

Original Flavor
1/2 lb bulk sausage
1/2 cup cheddar cheese
1/2 green or red bell pepper, chopped fine
1/2 cup onion, chopped fine
2 oz cream cheese, softened
5 eggs, separated
1 tbsp butter
2 refridgerated pie crust
salt and pepper to taste

Brown sausage in medium sauce pan and drain, reserving drippings in pan.  Saute onions and peppers in reserved sausage dripping until tender, about 5 minutes.  In another pan, melt butter.  Whisk 4 eggs in bowl and add to pan, mixing constantly to scramble.  Combine sausage, cheese, cream cheese, eggs, pepper, onion, and salt and pepper to taste.  Mix until cream cheese incorporated.  Roll pie crust out on floured surface.  Using a 3 inch round cookie cutter cut out circles from pie crust.  Place 1 tablespoon egg mixture in the center of each circle.  Fold each circle in half, using a fork to seal the edges.  Whisk one egg in a bowl.  Brush each empanada with egg mixture.  Bake at 350 degrees for 25-30 minutes or until browned. 


Breakfast Quiche Flavor
1/2 lb bulk sausage maple flavor
1/2 cup Swiss cheese
1/2 cup onion, chopped fine
2 oz cream cheese, softened
5 eggs, separated
1 tbsp butter
2 refrigerated pie crust
salt and pepper to taste


Brown sausage in medium sauce pan and drain, reserving drippings in pan.  Saute onions in reserved sausage dripping until tender, about 5 minutes.  In another pan, melt butter.  Whisk 4 eggs in bowl and add to pan, mixing constantly to scramble.  Combine sausage, cheese, cream cheese, eggs, onion, and salt and pepper to taste.  Mix until cream cheese incorporated.  Roll pie crust out on floured surface.  Using a 3 inch round cookie cutter cut out circles from pie crust.  Place 1 tablespoon egg mixture in the center of each circle.  Fold each circle in half, using a fork to seal the edges.  Whisk one egg in a bowl.  Brush each empanada with egg mixture.  Bake at 350 degrees for 25-30 minutes or until browned.

Chicken and Black Bean Empandas

My husband had his 30th birthday Friday and I decided to make a Mexican/Spanish themed menu instead of the staple bbq for his party.  I have to say, it all was pretty good, but the biggest hit of the night were the empanadas.  They were super yummy.  They were a little time consuming since I was making a big batch, but not difficult and well worth it.  Everyone's favorite.  It is a Paula Dean recipe I found in a recent magazine.  Thanks Paula!!

Empanadas
1 1/2 cups chopped cooked chicken breasts
1 can black beans, drained but not rinsed
1 cup shredded Mexican blend cheese
3 oz cream cheese, softened
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 pkg refrigerated pie crust
1 large egg, lightly beaten

Chipotle Dipping Sauce
1 cup mayonaise
1 cup whole buttermilk
1 pkg buttermilk salad dressing mix
1-2 tsp adobo sauce from chipotle peppers

Preheat oven to 400 degrees.  Spray 2 baking sheets with nonstick cooking spray.  In large bowl, combine chicken, beans, Mexican cheese, cream cheese, salt, and pepper.  Place pie crust on flour surface and cut into rounds, using a 3 inch cookie cutter.  Place 1 heaping tablespoon of the chicken mixture in the center of each round.  Fold the dough over the filling, pressing the edges together with a fork to seal.  Brush each with beaten egg using a party brush.  Bake 17-18 minutes or until golden brown (mine took longer).  For dip, mix mayo, buttermilk, dressing mix, and adobo sauce.  Chill for at least 1 hour.  Serve with warm empanadas.