Light Breakfast Empanadas

READY IN: 40mins




  • Boil corn, then cut kernels off.
  • Puree corn with water in food processor.
  • 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.
  • Heat nonstick pan to medium temperature.
  • 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.
  • Cut dough into 4 equal pieces, and roll each into a ball.
  • 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.
  • 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.
  • If using a tortilla press, peel off one sheet of wax paper, but keep the other one on.
  • Wet the perimeter of the tortilla with water.
  • 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.
  • Pinch the edges together. Press along the fold with a fork if desired.
  • Cook empanada in a pan with light butter, turning when browned. Repeat for remaining dough.
  • Serve with salsa and guacamole if desired.