1102. MINI BACON, CLAM and OAXACAN CHEESE EMPANADAS

yields 12 servings


Dough for empanadas
1 1/4 cups flour (one and quarter cups)
1 egg plus 1 yolk
3 tablespoons melted butter
1/8 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon baking powder
1 tablespoon red wine vinegar
2 tablespoons water

Filling
½ cup bacon, chopped
½ cup drained chopped clams (can or fresh)
½ Oaxacan cheese

To make the empanada dough: In a mixing bowl mix the flour, baking powder, salt and sugar. Add the water, vinegar, egg, yolk and butter. Mix well and let rest for ½ hour.

To make the filling: In a sautée pan, sautée bacon until crispy. Add clams and cook for 3 minutes. Add the bacon, fat, and clams to a mixing bowl and let cool. Add cheese.

To make empanadas: On a floured table, roll out the dough to about 1/8 of an inch thick. Using a 2" round cookie cutter cut the dough into 12 pieces. Whisk the egg and brush each piece of dough. Put some of the filling on one half of the dough and close the other half. Using your fingers or a fork, pinch close the edges of the dough. In a frying pot, add some vegetable oil, heat up the oil to 375-degrees and fry the empanadas until golden brown.


courtesy of: Democratic South Norwalk, Norwalk, Connecticut