Sweet Corn and Bacon Empanadas Recipe
Ingredients
| 2 Anaheim chile peppers | ||
| Bacon strip | 3 , diced (FOR THE FILLING) | |
| 2 cups fresh or frozen sweet corn kernels | ||
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) (FOR THE FILLING) | |
| Scallions | 1/2 Cup (16 tbs), diced (FOR THE FILLING) | |
| Pie dough package | 1 (FOR THE EMPANADAS) | |
| Egg yolk | 1 (FOR THE EMPANADAS) | |
| Water | 1 Tablespoon (FOR THE EMPANADAS) | |
| Smoked paprika | ||
Directions
Roast chile peppers over a gas burner or in a hot oven until they're blackened and blistered.
In a bowl covered with plastic wrap, steam chiles for 15 minutes.
Peel chiles; discard skin.
Slit chiles lengthwise, scrape out and discard seeds, remove stem, and dice chiles; set aside.
You should have about 1/2 cup diced chiles.
Fry bacon in a saute pan over medium-high heat until crisp.
Using a slotted spoon, remove bacon to a paper-towel-lined plate.
Pour off all but 1 Tbsp fat from pan; add corn; saute over medium-high heat until edges of corn begin to brown, about 8 minutes.
Stir in bacon, chiles, Cheddar, and scallions.
Chill filling thoroughly.
Preheat oven to 400°.
Line a baking sheet with parchment paper.
Unroll 1 sheet of pie dough onto a work surface, lightly floured if necessary.
Using a 3 1/2-inch biscuit cutter, cut circles from dough; repeat with remaining dough, rerolling scraps once.
Arrange dough rounds on the prepared baking sheet.
Place 1 Tbsp filling in the center of each round.
Fold rounds in half, pinch to seal, then crimp edges with a fork.
(Freeze, if desired.) Blend egg yolk with water; brush on empanadas.
Sprinkle empanadas with smoked paprika; then bake until golden, 15-18 minutes.
In a bowl covered with plastic wrap, steam chiles for 15 minutes.
Peel chiles; discard skin.
Slit chiles lengthwise, scrape out and discard seeds, remove stem, and dice chiles; set aside.
You should have about 1/2 cup diced chiles.
Fry bacon in a saute pan over medium-high heat until crisp.
Using a slotted spoon, remove bacon to a paper-towel-lined plate.
Pour off all but 1 Tbsp fat from pan; add corn; saute over medium-high heat until edges of corn begin to brown, about 8 minutes.
Stir in bacon, chiles, Cheddar, and scallions.
Chill filling thoroughly.
Preheat oven to 400°.
Line a baking sheet with parchment paper.
Unroll 1 sheet of pie dough onto a work surface, lightly floured if necessary.
Using a 3 1/2-inch biscuit cutter, cut circles from dough; repeat with remaining dough, rerolling scraps once.
Arrange dough rounds on the prepared baking sheet.
Place 1 Tbsp filling in the center of each round.
Fold rounds in half, pinch to seal, then crimp edges with a fork.
(Freeze, if desired.) Blend egg yolk with water; brush on empanadas.
Sprinkle empanadas with smoked paprika; then bake until golden, 15-18 minutes.
Chef
