Cheesy Spinach And Bacon Empanadas Recipes

SPINACH AND CHEESE EMPANADAS

Steps:

• In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
• Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach. Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop. Set aside.
• Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Add the reserved spinach, crumbled bacon, cottage cheese, salt and pepper to taste and nutmeg and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. Taste and adjust seasoning, if necessary.
• Preheat the oven to 450 degrees F and lightly grease a baking sheet.
• Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Roll out as before and again cut as many rounds as you can. You should be able to get 10 to 12 rounds. Divide the spinach filling evenly among the dough circles. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.
• Serve either warm or at room temperature.

CHEESY SPINACH AND BACON EMPANADAS

Steps:

• Prepare Empanada Dough as directed. Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic; cook and stir 4 min. or until bacon is crisp. Drain; place in medium bowl. Add spinach, cheese, corn and crushed pepper; mix well.
• Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. spinach mixture onto center of each round. Brush edges of dough evenly with half the egg; fold in half. Press tops lightly to remove air pockets. Press edges together to seal. Place on parchment-covered baking sheet; brush with remaining egg.
• Bake 15 min. or until golden brown. Cool slightly.

HOW TO MAKE BACON CHEESEBURGER EMPANADAS

Steps:

• Place the ground beef and onion in a large bowl. Season with salt and pepper. Mix until evenly combined.
• Divide the mixture into 6 equal parts. Shape each portions into burger patties. Chill the patties.
• Preheat the grill to high and brush it with vegetable oil. Grill the patties until cooked for 4 to 5 minutes.
• Place the burger patties in a bowl and let it cool. Crumble the patties using your fingers and mix the grated cheese and bacon. Set aside for use in filling the empanadas.
• Combine flour, sugar, salt and mix thoroughly. Mash the cold butter into the flour mixture. Slowly mix in the ice water into the mixture to make a dough.
• Color the dough with achuete oil by continuously kneading the dough and slowly adding the oil.
• Place the dough in a bowl, cover with plastic wrap and let rest for about 30 minutes to an hour.
• Dust a clean table with flour so that the dough will not stick to the table. Flatten the dough with a rolling pin and roll until 1/4 inch thick.
• Using a round cookie cutter, cut the flattened empanada dough into circles about 3 inches in diameter. Dust a baking pan with flour and place the shaped empanada dough, cover and set aside.
• To assemble the empanadas, stuff each empanada dough wrapper with 2 tablespoons of the filling at the center. Dampen the edges of the dough wrapper with beaten egg.
• Fold the dough over to form a semicircle. Pinch out the corner of the dough, and fold it onto itself. Pinch and pull out another 1/2 inch section then fold it over so that it slightly overlaps the first one. Repeat along the length of the folded side until you form a twisted seal.
• Preheat deep fryer to 175°C. Deep fry the empanadas for 6 to 7 minutes or until golden brown. Transfer to paper towels to absorb excess oil. Serve with catsup and mustard.

CHEESY SPINACH AND BACON EMPANADAS

Steps:

• PREPARE Empanada Dough as directed. Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic. Cook and stir 4 min. or until bacon is crisp; drain. Add spinach and corn; cool. Stir in cheese and pepper.
• PREHEAT oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. of the dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. of the spinach mixture onto center of each round. Brush edges with half of the beaten egg. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Press edges together to seal. Place on parchment paper-covered baking sheet; brush with remaining beaten egg.
• BAKE 15 min. or until golden brown. Cool slightly. Serve warm with your favorite dipping sauce.