Breakfast Empanada With Filling

In a mixing bowl, combine flour and salt. Cut cold butter into small cubes and add to flour. Using fingertips or a pastry cutter, work butter into flour until the mixture resembles coarse breadcrumbs. Add ice water a few tablespoons at a time, stirring gently until the dough just comes together.

Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes while preparing the filling.

Heat olive oil in a skillet over medium-high heat. Add diced onion and cook until softened, about 3 minutes. Add garlic and bell pepper; cook 2 minutes more until fragrant.

Add the protein filling and cumin to the skillet. Cook, stirring occasionally, until the meat is cooked through, about 8 minutes. Remove from heat, stir in cheese, and let cool slightly. Season with salt and black pepper to taste.

Preheat oven to 400°F. On a lightly floured surface, roll out chilled dough to 1/8-inch thickness. Cut into four 5-inch squares or circles using a knife or cookie cutter.

Place 2–3 tablespoons of filling on one half of each dough piece, leaving a 0.5-inch border. Fold dough in half to create a triangle or half-moon. Press edges firmly to seal; crimp with a fork if desired.

Place empanadas on a baking sheet lined with parchment paper. Brush tops with beaten egg wash.

Bake at 400°F for 20–25 minutes until golden brown and crispy. Transfer to a wire rack and let cool for 5 minutes before serving.