Light Breakfast Empanadas
photo by Late Night Gourmet
- Ready In:
- 1 cup cornflour
- 1 ear of corn
- 3⁄4 cup water
- 4 egg whites
- 4 turkey sausage links
- 2 ounces low-fat cheddar cheese
- 2 tablespoons light butter
- 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.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".