Inspired by savory Cuban Empanadas, with a breakfast filling.
1 package Jones Dairy Farm All Natural Golden Brown Turkey Sausage
1 package frozen empanada dough, roughly 16 empanadas
3 eggs, beaten, with 1 tablespoon set aside to brush on top
½ cup black beans
1/3 cup bell pepper, diced
1/3 cup onion, diced
½ cup shredded pepper jack cheese
1 T olive oil
1 cup Greek yogurt
1/3 cup fresh cilantro, roughly chopped
2 cloves garlic, peeled
¼ cup olive oil
2 tsp salt
1. Preheat oven to 400. In a large skillet, add olive oil, and sauté Turkey Sausage for 2-3 minutes, until golden brown. Remove from pan and let cool, then chop.
2. In the same skillet, add peppers, onions, and sauté for 2-3 minutes until translucent, then adding the black beans and chopped sausage, heating through for another 2-3 minutes. Push mixture to the side, and turn heat to low, adding scrambled eggs, and cheese. Cover the pan and let cook through for 5 minutes, then mix all ingredients together and remove from heat.
3. Once mixture is cool to the touch, spoon 2 tablespoons of filling into the middle of each empanada wrapper, and fold over to close. Press the edges down with a fork for a crimped look or roll over to make a braided look. Brush the tops with the remaining beaten egg, and place on a baking sheet. Bake for 20-25 minutes, until golden brown.
4. While the empanadas are in the oven, blend the sauce. Add yogurt, cilantro, garlic, salt, and olive oil to a blender or food processor, and blend until smooth. Serve with warm empanadas and enjoy!
Keywords: empanadas, breakfast