Light Breakfast Empanadas

1. 1

   Boil corn, then cut kernels off.

2. 2

   Puree corn with water in food processor.

3. 3

   Combine pureed corn and cornflour until blended. Roll into a ball and wrap in wax paper. Allow to rest at room temperature for at least 15 minutes.

4. 4

   Heat nonstick pan to medium temperature.

5. 5

   Scramble egg whites, cut prepared sausage links into small pieces, and set aside to cool slightly. NOTE: hot insides in an empanada could cause the crust to break apart.

6. 6

   Cut dough into 4 equal pieces, and roll each into a ball.

7. 7

   If not using a tortilla press, use a rolling pin to roll each ball into a tortilla shape and thickness. Apply additional cornflour as needed to prevent sticking.

8. 8

   If using a tortilla press, flatten one ball by hand while trying to retain a disc shape. Place between two sheets of wax paper in the tortilla press with a generous dusting of cornflour to prevent sticking. Press together just long enough to lock the handle. NOTE: don't lean on the tortilla press or hold it excessively long, or the tortilla could break up.

9. 9

   If using a tortilla press, peel off one sheet of wax paper, but keep the other one on.

10. 10

    Wet the perimeter of the tortilla with water.

11. 11

    Fill 1/2 of the tortilla with 1/4 of the egg, sausage, and cheese. Fold the tortilla half over and peel off the wax paper.

12. 12

    Pinch the edges together. Press along the fold with a fork if desired.

13. 13

    Cook empanada in a pan with light butter, turning when browned. Repeat for remaining dough.

14. 14

    Serve with salsa and guacamole if desired.

* Per serving · 4 servings · Values may vary.