Bacon And Egg Empañadas
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
And butter a baking pan
3
On a lightly floured surface with a rolling pin roll out each empanada wrapper into a 7-inch round
4
Finely grate Cheddar and in a bowl whisk together with eggs and salt and pepper to taste
5
Chop scallions
6
In a nonstick skillet heat 1 teaspoon butter over moderately high heat until foam subsides and sauté bacon until golden, about 1 minute on each side
7
Transfer bacon to a plate and add remaining 2 teaspoons butter to skillet
8
Heat butter until foam subsides and sauté scallions 15 seconds
9
Add egg mixture and cook, stirring constantly, until eggs just begin to set but are still very loose, about 30 seconds
10
Arrange 1 piece bacon 1/4 inch from edge of 1 empanada wrapper and spoon half of egg mixture on top of bacon
11
Fold empanada wrapper over filling to create a half-moon shape and seal by pressing edges together firmly with a fork
12
Make another empanada in same manner
13
Transfer empanadas to baking pan and cut a few small slits in top of each empanada to create steam vents
14
Bake empanadas in middle of oven until golden, about 10 minutes
15
Preheat oven to 425°F
16
And butter a baking pan
17
On a lightly floured surface with a rolling pin roll out each empanada wrapper into a 7-inch round
18
Finely grate Cheddar and in a bowl whisk together with eggs and salt and pepper to taste
19
Chop scallions
20
In a nonstick skillet heat 1 teaspoon butter over moderately high heat until foam subsides and sauté bacon until golden, about 1 minute on each side
21
Transfer bacon to a plate and add remaining 2 teaspoons butter to skillet
22
Heat butter until foam subsides and sauté scallions 15 seconds
23
Add egg mixture and cook, stirring constantly, until eggs just begin to set but are still very loose, about 30 seconds
24
Arrange 1 piece bacon 1/4 inch from edge of 1 empanada wrapper and spoon half of egg mixture on top of bacon
25
Fold empanada wrapper over filling to create a half-moon shape and seal by pressing edges together firmly with a fork
26
Make another empanada in same manner
27
Transfer empanadas to baking pan and cut a few small slits in top of each empanada to create steam vents
28
Bake empanadas in middle of oven until golden, about 10 minutes