“Sensational Chilean Breakfast: Aromatic Empanadas and Avocado Toast Delight”

Allergens

Gluten, Dairy

Ingredients

• 1. Empanada Dough (flour, salt) 2. Empanada Filling (ground beef, onion, garlic, bell pepper, cumin, paprika, black pepper, oregano, ground coriander, tomato paste, raisins, salt, milk, white sugar, hard
• boiled egg, olives, green onions) 3. Avocado Toast (sourdough bread, avocado, lemon juice, salt, cherry tomatoes, red onion, cilantro, feta cheese, olive oil) 4. Chimichurri Sauce (fresh parsley, garlic, red wine vinegar, olive oil, dried oregano, ground coriander, ground cumin, salt, black pepper)

Instructions

1. Prepare empanada dough and cut into rounds for the base of each empanada.
2. Make the empanada filling by sautéing ground beef with onion, garlic, bell pepper, spices, and seasonings. Add raisins, milk, sugar, egg, olives, and green onions. Cook until flavors meld.
3. Spoon the filling into each dough round, brush edges with water, fold over, and seal.
4. Bake empanadas at 375°F (190°C) for 20 25 minutes or until golden brown.
5. Toast sourdough bread slices, then mash avocado on top, seasoned with lemon juice, salt, and pepper.
6. Assemble cherry tomatoes, thinly sliced red onion, chopped cilantro, crumbled feta cheese, and drizzle of olive oil.
7. Serve empanadas alongside the avocado toast and garnish with a generous helping of chimichurri sauce.

Chef’s Insight

The combination of flavors and textures in this Chilean breakfast creates an unforgettable dining experience. The empanadas are a perfect blend of flaky pastry and spiced meat filling, while the avocado toast brings freshness and creaminess to the dish.

Notes

1. This recipe is suitable for a Standard diet, but adjustments can be made for various diets such as gluten-free or vegan. 2. The use of Flux/ComfyUI compatible image prompts will ensure the visual appeal and quality of the dish are captured in the final images.