2 tablespoons butter
8 eggs
1/4 cup milk
8 pieces of bacon
1 cup shredded pepper jack cheese
8 ounces cream cheese
3 scallions (finely chopped)
Salt and pepper (to taste)
1 egg (for egg wash)
Directions
- Prepare the empanada dough and let the dough rest in the refrigerator for at least one hour (overnight is best).
- Cook the bacon until crispy and drain on paper towels. Crumble the bacon roughly.
- Whisk the eggs with the milk and season with salt and pepper.
- Melt the butter over medium heat in a nonstick skillet. Add the chopped scallions and cook for 2 to 3 minutes, until soft.
- Pour in the eggs and cook, stirring, until well scrambled and just cooked. Stir in the cream cheese just before removing eggs from heat. The cheese does not have to be mixed in well.
- Preheat oven to 375° F.
- Roll out the empanada dough and cut into 8 6-inch circles of dough. Let circles rest for 5 minutes.
- Place spoonfuls of the egg mixture in the middle of each dough circle, dividing the mixture evenly between the empanadas. Sprinkle some crumbled bacon and grated pepper jack cheese on top of the egg mixture, dividing the cheese and bacon evenly between the 8 empanadas.
- Fold and seal the empanadas (step-by-step instructions on shaping empanadas from source available here).
- Place empanadas on a baking sheet. Whisk an egg with a tablespoon of water, and brush empanadas carefully with the egg wash.
- Bake empanadas for 25 to 30 minutes, or until puffed and golden brown.
- Remove from oven and let cool. Empanadas can be wrapped well and frozen. Thaw empanadas and reheat in the oven or microwave.
Notes: We used store-bought empanada shells. I wouldn't mind trying the empanada dough recipe from the Spruce Eats, though, as in my opinion the store-bought shells weren't quite what I was looking for in an empanada (nothing comes close to what I experienced during the 2 years I lived in Paraguay). Regardless, the filling was delicious and I really enjoyed this empanadas.
Source: The Spruce Eats
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