Lunch / Dinner
Sweet Corn & Bacon Empanadas
Empanadas are delicious flaky pockets that typically consist of meat, cheese, vegetables or whatever else your heart desires.
FOR THE FILLING—
FOR THE EMPANADAS—
These empanadas can be made a day in advance—or frozen for up to 1 week. Thaw them for 15 minutes, then brush the empanadas with egg wash before they go into the oven.
Roast chiles 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.
Cook bacon in a sauté 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. drippings from pan; add corn; sauté 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 3½-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.
Mix bacon, chiles, Cheddar, and scallions with corn; chill before filling the empanadas.
Use a fork to crimp the edges of the empanadas so they'll stay sealed and won't pop open during baking.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 5g 25%
Cholesterol 28mg 9%
Sodium 186mg 7%
Carbs 18g 6%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.