Tuesday, February 7, 2012

Breakfast Empanadas, Freezable

This was a hit!  Our family SO enjoyed these--and we had them for dinner one night.  Because you are making dough, it was a bit more involved than my normal "quick" meals...but the pay-off was HIGH!  These are FREEZEABLE.  SO, you could make a bunch of these up, and have them for re-heatable breakfasts.  OR, like we did, have them for dinner (and enough for left-overs another night)!  Adapted from here.  Thanks!

1 1/2 Tbsp. yeast
1/2 cup warm water
3/4 cup evaporated milk (110 degrees)
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3 1/2 cups flour

1 lb bulk sausage
1/2 cups onion, chopped, or 2 Tbsp. dried minced onion
1 1/2 cups frozen hashbrown potatoes, thawed
8 large eggs
3 Tbsp. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
 dash of cayenne pepper
2 1/2 cups cheddar cheese, shredded

1.  In a mixer, dissolve the yeast in the warm water.
2.  Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth with normal mixer paddle.
3.  Continue to add flour until it makes a soft dough--but do not knead.

4.  Cover and let rise in a warm place until doubled, about 1 hour.

1.  Cook the sausage and onion over medium heat until browned. Drain.

2.  Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
Assembling the pockets:
1.  Preheat oven to 350°.
2.  Punch down the dough and cut into 16 equal pieces.
3.  Roll each piece into a 6-7" circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.

To freeze:
Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

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