Whole Grain Breakfast Empanada Recipe

Name: Whole Grain Breakfast Empanada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup all-purpose flour; ½ cup whole wheat flour; ½ cup soy flour; ⅓ cup vegetable shortening; 6 tablespoons ice water; 1 tablespoon apple cider vinegar; 4 eggs; ½ cup Baby Spinach; 2 teaspoons curry powder; 2 teaspoons paprika; 1 teaspoon salt

Servings: persons

½ cup all-purpose flour
½ cup whole wheat flour
½ cup soy flour
⅓ cup vegetable shortening
6 tablespoons ice water
1 tablespoon apple cider vinegar
4 eggs
½ cup Baby Spinach
2 teaspoons curry powder
2 teaspoons paprika
1 teaspoon salt

1
Dough: Mix 1/2 Cup All Purpose Flour with water and cider to form slurry.
2
Add remaining ingredients, mix with pastry cutter.
3
Form into two disks, wrap in plastic and cool in fridge for 1 hour.
4
Filling: Scramble eggs, add spices.
5
Once the eggs are cooked, add spinach until it's is just wilted.
6
Putting it together: Roll out dough, cut into portions.
7
Place a small amount of filling (like 1 T or so) on dough and fold over to form empanada.
8
Pinch edges with fork.
9
Coat with egg if shiny coat is desired.
10
Place on baking sheet with parchment.
11
Bake for 15 min at 400 degrees, or until dough is golden brown.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup all-purpose flour, ½ cup whole wheat flour, ½ cup soy flour, ⅓ cup vegetable shortening, and more.

Yes, Whole Grain Breakfast Empanada falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Grain Breakfast Empanada

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