3910. CHEESY SPINACH and BACON EMPANADAS

24 servings


Empanada dough (recipe below)
6 slices bacon, cut into 1-inch pieces
1/4 cup chopped onions
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup shredded sharp cheddar cheese
1/4 cup frozen corn, thawed
1 tsp. crushed red pepper
1 egg, beaten

Prepare Empanada Dough as directed:

Empanada Dough (enough dough for 12 servings, 1 medium empanada or 2 small empanadas each)

2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup lard
1/2 cup water

Combine flour, baking powder and salt in large bowl. Cut in lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms ball.
Place dough on lightly floured surface; knead 5 min. or until smooth and pliable. Wrap tightly in plastic wrap; set aside while preparing empanada filling.

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.


bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011