Roast Beef Hash Breakfast Empanadas

Name: Roast Beef Hash Breakfast Empanadas
Ingredients: 1 (15 ounce) can HORMEL(R) Mary Kitchen(R) Roast Beef Hash; 5 large eggs, lightly beaten; 1 cup diced white onion; fresh ground black pepper to taste; 1 tablespoon chili garlic sauce; 1/3 cup chopped cilantro; 2 roma (plum) tomatoes, chopped; 15 frozen empanada wrappers, thawed; 2 eggs; 2 tablespoons water; 1/2 (8 ounce) jar picante sauce

11 ingredients

5 steps

Ingredients

1 (15 ounce) can HORMEL(R) Mary Kitchen(R) Roast Beef Hash
5 large eggs, lightly beaten
1 cup diced white onion
fresh ground black pepper to taste
1 tablespoon chili garlic sauce
1/3 cup chopped cilantro
2 roma (plum) tomatoes, chopped
15 frozen empanada wrappers, thawed
2 eggs
2 tablespoons water
1/2 (8 ounce) jar picante sauce

Directions

1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2

Heat non-stick skillet over medium-high heat. Add roast beef hash, onions, and chili garlic sauce; cook and stir to break up the hash and until onions soften, 4 to 5 minutes. Pour in 5 beaten eggs and cook, stirring constantly, until eggs just begin to set but are still very loose. Remove skillet from heat. Stir in cilantro and tomatoes.
3

Lightly flour a work surface. Roll out each empanada wrapper into a 6-inch circle. Scoop 1/3 cup hash filling onto center of each wrapper. Fold each wrapper in half to enclose the filling; crimp edges with times of a fork to seal. Cut 2 half-inch slits on top of each empanada. Transfer to prepared baking sheet.
4

Whisk 2 eggs with 2 tablespoons water to make egg wash. Brush egg wash over the tops of the empanadas.
5

Bake in preheated oven on middle rack until golden brown, about 20 minutes. Serve with picante sauce for dipping.