Tuesday, December 01, 2015


2 cups flour plus more for dusting and rolling
1 tsp salt
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch pieces 
4 eggs, beaten, plus 2 eggs, lightly beaten, divided (for dough and egg wash)
1/4 cup ice water
1 tablespoon distilled white vinegar
3 slices thick-cut bacon
2 cups spinach leaves
1 small onion, diced
1 small sweet potato, scrubbed and diced
1/4 cup shredded sharp cheddar cheese
salt and pepper to taste 

Preheat oven to 400 degrees F. Lightly flour a baking sheet and set aside.

Combine flour, salt, butter, vinegar and 1 lightly-beaten egg in a food processor or in a bowl, using 2 forks to mash, until the mixture resembles small peas. Slowly stream in ice water (you may not need it all), just until dough comes together. Turn dough out onto a floured surface.

Use a floured rolling pin to roll dough out into a large circle, about 1/4" thick. Use small bowls or large cups to cut 5 or 6" circles out of the dough. Place on wax or parchment paper until ready to use. You should have 6-8 circles.

Heat a large ungreased frying pan over high heat. Cook bacon for 1-2 minutes on each side, or until quite crisp. Drain on paper towels.

Lower the heat to medium-high and cook the sweet potatoes and onions for 4-5 minutes, or until sweet potatoes begin to soften. Add spinach and 4 beaten eggs. Cook until eggs are set, stirring frequently. Crumble cooked bacon over mixture and stir in cheddar cheese. Scrape mixture into a bowl and allow to cool for 5 minutes.

Once mixture has cooled, scoop 3-4 tbsp mixture onto each dough circle, and fold over, pinching to seal. Gently press a fork along the seam to create ridges along the edges.

Combine the remaining lightly-beaten egg with 2 tbsp water and use a pastry brush to lightly brush the empanadas with the egg wash. Transfer empanadas to the floured baking sheet and bake for 12-15 minutes, or until empanadas are golden brown and glossy.

bacon recipe source: Gabi Moskowitz, BrokeAss Gourmet (@BrokeAssGourmet)

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