Argentinianvegetarianvia groq
Argentinian Empanada Breakfast
A vegetarian twist on the traditional Argentinian empanada, served as a breakfast dish. Flaky pastry filled with pillowy scrambled eggs, ikura and malty cheese.
⏱35 min🍽4-6 servings📊medium
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Ingredients
- ●4-6 Argentinian empanadashomemade or store-bought
- ●6 Pillowy eggsscrambled
- ●1/4 cup Ikurasalmon roe
- ●1/2 cup Malty cheeseshredded, such as cheddar or mozzarella
- ●1/4 cup Salsa criollaoptional
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
If using homemade empanada dough, roll out to 1/4 inch thickness.
- 3
Cut out circles of dough for the empanadas.
- 4
Place a spoonful of scrambled eggs in the center of each dough circle.
- 5
Add a spoonful of ikura and shredded cheese on top of the eggs.
- 6
Fold the dough in half to form a half-circle shape, pressing the edges to seal.
- 7
Brush the tops with egg wash and bake for 15-20 minutes, or until golden brown.
- 8
Serve warm with salsa criolla, if desired.