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Sweet Corn And Bacon Empanadas

Country.Chef's picture
Ingredients
For the filling
  Anaheim peppers 2 (Chili Peppers)
  Bacon strip 3 , diced
  Sweet corn kernels 2 Cup (32 tbs), frozen (Use Fresh Or Frozen)
  Shredded cheddar cheese 4 1⁄2 Ounce (1 1/2 Cups)
  Diced scallions 1⁄2 Cup (8 tbs)
For the empanadas
  Pie dough 15 Ounce (1 Package Of 2 Sheets, Store Purchased)
  Egg yolk 1
  Water 1 Tablespoon
  Smoked paprika To Taste
Directions

Roast chile peppers over a gas burner or in a hot oven until they're blackened and blistered.
In a bowl covered with plastic wrap, steam chiles for 15 minutes.
Peel chiles; discard skin.
Slit chiles lengthwise, scrape out and discard seeds, remove stem, and dice chiles; set aside.
You should have about 1/2 cup diced chiles.
Fry bacon in a saute pan over medium-high heat until crisp.
Using a slotted spoon, remove bacon to a paper-towel-lined plate.
Pour off all but 1 Tbsp fat from pan; add corn; saute over medium-high heat until edges of corn begin to brown, about 8 minutes.
Stir in bacon, chiles, Cheddar, and scallions.
Chill filling thoroughly.
Preheat oven to 400°.
Line a baking sheet with parchment paper.
Unroll 1 sheet of pie dough onto a work surface, lightly floured if necessary.
Using a 3 1/2-inch biscuit cutter, cut circles from dough; repeat with remaining dough, rerolling scraps once.
Arrange dough rounds on the prepared baking sheet.
Place 1 Tbsp filling in the center of each round.
Fold rounds in half, pinch to seal, then crimp edges with a fork.
(Freeze, if desired.) Blend egg yolk with water; brush on empanadas.
Sprinkle empanadas with smoked paprika; then bake until golden, 15-18 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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