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Sweet Corn & Bacon Empanadas

Empanadas are delicious flaky pockets that typically consist of meat, cheese, vegetables or whatever else your heart desires.

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Ingredients

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.

Instructions

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.

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.

Use a fork to crimp the edges of the empanadas so they'll stay sealed and won't pop open during baking.

Nutritional Facts

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