Breakfast Empanada (Dried Eggs) - American Egg Board

Name: Breakfast Empanada (Dried Eggs) - American Egg Board
Ingredients: Flour, all-purpose - 7 3/4 cups (972.22 g); Baking powder - 2 tbsp. + 1 tsp. (30.00 g); Sugar, granulated - 1 1/2 tsp. (18.27 g); Salt - 1/8 tsp. (0.87 g); Margarine - 1 cup (253.39 g); Whole egg, dried - 5 tbsp. + 2 tsp. (27.19 g); Water - 2 3/4 fl. oz. (81.56 g); Chicken stock (or water) - 13 1/4 fl. oz. (391.50 g); Whole egg, dried - 3 1/4 cups (273.44 g); Water - 27 3/4 fl. oz. (820.30 g); Heavy cream - 2 fl. oz. (58.33 g); Salt - 1/2 tsp. (2.73 g); Sausage crumble, cooked - 5 cups (413.44 g); Yellow onion, frozen, reduced moisture, diced - 1/2 cup (103.36 g); Red pepper, frozen, reduced, moisture, diced - 1/2 cup (103.36 g); Egg yolk, dried - 4 tbsp. (15.00 g); Water - 1 1/4 fl. oz. (35.00 g); Empanada Dough (1775 g); Empanada Filling (1775 g); Egg Wash (50 g)

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Ingredients & Directions - Part 1 - Empanada Dough - Ingredients Percent (%) Grams Volume Flour, all-purpose 54.77 972.22 7 3/4 cups Baking powder 1.69 30.00 2

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