Apple Bacon Empanada

It was one of those days at work where I was not heavily focused. Ok, I had a lot of downtime too, and I was feeling a little munchie. To divert my mind from food…well, eating…I was thinking of what to cook for the blog. I have never made empanadas so was thinking what I could do with that. Then all of the sudden my boss started reminiscing about the Hostess Fruit Pies. My mind drifted to those and my favorite was the apple. Then it came to me!

Bacon and Apple Empanadas with sauce 

I was so excited I started thinking how I was gonna do this. The first attempt was just ok. A little over powered with bacon, so much that you couldn’t tell there were baked apples inside too. So add more apple, decrease bacon, and VIOLA! Delicious dessert empanadas that everyone will enjoy. Wait…there is more! I almost forgot, there needs to be a sauce for the empanada, so what is better than a homemade caramel sauce!! OH YEAH! Now we are talking!!! Now let’s stop talking and start making these things! The recipe looks long, but it is 3 recipes in one. The filling, the dough, and the sauce! Yeah, you’re welcome.

 

Dessert Empanadas bitten

Apple Bacon Empanadas

Ingredients:

Filling  
6 macintosh apples, cored, peeled and cut into 1/2” cubes (about 6 cups)
1 cup packed dark brown sugar
2 tablespoons lemon juice
2 ¾ teaspoons cinnamon
¼ teaspoon ground cloves
¼ cup plus 2 tbsp. sugar
¾ pound bacon chopped and fried crisp
1 egg, mixed with 2 tsp. water and beaten
  empanada dough (recipe below or frozen and defrosted discs)
   
Caramel Sauce  
½ cup sugar
½ cup packed brown sugar
½ cup heavy whipping cream
5 tablespoons unsalted butter
pinch of salt
   
   
Empanada Dough  
  adapted from: http://laylita.com/recipes/2008/02/06/how-to-make-empanada-dough/
  ingredients
3 cups all-purpose flour
¼ cup sugar
¼ teaspoon salt
1 ½  stick unsalted butter cut into cubes and chilled
1 egg
5 – 6 tablespoons water
Apple Bacon Empanadas 

Directions:

For Filling

Add apples, brown sugar, lemon juice, 1 tsp. ground cinnamon, and ground cloves to small pot and place over medium heat. Cook, stirring occasionally, until sugar dissolves and apples begin to release their liquid. Reduce heat to medium low. Continue cooking until apples are tender, about 20 minutes. 

Pour apples in a sieve and drain out excess liquid (if filling is too wet, the empanada dough will not cook properly and will be mushy).Transfer cooked apples to bowl and add the ¼ cup sugar. Mix well. Place in refrigerator and chill until cold. 

Chop up bacon and in a frying pan, cook until crispy. Place cooked bacon on paper towel and blot off as much grease as possible. Transfer to new paper towel and let continue to absorb excess grease while bacon cools.

Combine cooled apple mixture with bacon. Mix well.

On lightly floured work surface, roll out dough and with a 5 inch biscuit cutter, cut into 12 discs. Spoon 2 tbsp. cooled apple mixture into middle of dough. Fold in half and seal edges by pressing with fork or a curl type seal method. Transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 empanadas. Place in refrigerator for at least 30 min to chill. This will seal them better and improve the results of your baking. 

In small bowl, mix sugar with remaining cinnamon until combined; set aside. 

Heat oven to 425°F.

After empanadas are chilled, brush the tops with beaten egg and sprinkle with cinnamon sugar mixture. Make small slit in top of each empanada to vent while baking.

Bake about 20 minutes so that empanadas are puffed and golden brown. Transfer to rack and cool. Serve warm or at room temperature.

Caramel Sauce

Put all ingredients into a saucepan and put over medium low heat. Whisk while cooking until ingredients are all melted and blended together, about 10 – 12 minutes. If sauce is still grainy from the sugar, continue to heat longer on medium heat until sugar is completely melted and sauce is smooth. Remove from heat and cool. Refrigerate. 

Empanada dough

Mix the flour, sugar, and salt in a food processor.

Add butter, egg and water. Pulse blender until dough ball begins to form.

Remove from food processor and form dough into 2 balls. Wrap in plastic wrap and flatten slightly. Chill in the refrigerator for at least 30 minutes.

Roll the dough into a thin sheet and cut out round disc shapes for empanadas with large biscuit cutter.

Use immediately, or store in the refrigerator/freezer to use later.

Dessert Empanadas

 

Apple Bacon Empanadas
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Ingredients
  1. 6 macintosh apples, cored, peeled and cut into 1/2” cubes (about 6 cups)
  2. 1 cup packed dark brown sugar
  3. 2 tbsp. lemon juice
  4. 2 ¾ teaspoons cinnamon
  5. ¼ teaspoon ground cloves
  6. ¼ cup plus 2 tbsp. sugar
  7. ¾ pound bacon chopped and fried crisp
  8. 1 egg, mixed with 2 tsp. water and beaten
  9. empanada dough (recipe below or frozen and defrosted discs)
Instructions
  1. Add apples, brown sugar, lemon juice, 1 tsp. ground cinnamon, and ground cloves to small pot and place over medium heat. Cook, stirring occasionally, until sugar dissolves and apples begin to release their liquid. Reduce heat to medium low. Continue cooking until apples are tender, about 20 minutes.
  2. Pour apples in a sieve and drain out excess liquid (if filling is too wet, the empanada dough will not cook properly and will be mushy).Transfer cooked apples to bowl and add the ¼ cup sugar. Mix well. Place in refrigerator and chill until cold.
  3. Chop up bacon and in a frying pan, cook until crispy. Place cooked bacon on paper towel and blot off as much grease as possible. Transfer to new paper towel and let continue to absorb excess grease while bacon cools.
  4. Combine cooled apple mixture with bacon. Mix well.
  5. On lightly floured work surface, roll out dough and with a 5 inch biscuit cutter, cut into 12 discs. Spoon 2 tbsp. cooled apple mixture into middle of dough. Fold in half and seal edges by pressing with fork or a curl type seal method. Transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 empanadas. Place in refrigerator for at least 30 min to chill. This will seal them better and improve the results of your baking.
  6. In small bowl, mix sugar with remaining cinnamon until combined; set aside.
  7. Heat oven to 425°F.
  8. After empanadas are chilled, brush the tops with beaten egg and sprinkle with cinnamon sugar mixture. Make small slit in top of each empanada to vent while baking.
  9. Bake about 20 minutes so that empanadas are puffed and golden brown. Transfer to rack and cool. Serve warm or at room temperature.
OINKCOOKING http://www.oinkcooking.com/
Sweet Empanada Dough
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Ingredients
  1. 3 cups all-purpose flour
  2. 1/4 cup sugar
  3. 1/4 teaspoon salt
  4. 1 1/2 stick unsalted butter cut into cubes and chilled
  5. 1 egg
  6. 5 - 6 tablespoons water
Instructions
  1. Mix the flour, sugar, and salt in a food processor.
  2. Add butter, egg and water. Pulse blender until dough ball begins to form.
  3. Remove from food processor and form dough into 2 balls. Wrap in plastic wrap and flatten slightly. Chill in the refrigerator for at least 30 minutes.
  4. Roll the dough into a thin sheet and cut out round disc shapes for empanadas with large biscuit cutter.
  5. Use immediately, or store in the refrigerator/freezer to use later.
OINKCOOKING http://www.oinkcooking.com/
Caramel Sauce
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Ingredients
  1. ½ cup sugar
  2. ½ cup packed brown sugar
  3. ½ cup heavy whipping cream
  4. 5 tbsp unsalted butter
  5. pinch of salt
Instructions
  1. Put all ingredients into a saucepan and put over medium low heat. Whisk while cooking until ingredients are all melted and blended together, about 10 - 12 minutes. If sauce is still grainy from the sugar, continue to heat longer on medium heat until sugar is completely melted and sauce is smooth. Remove from heat and cool. Refrigerate.
OINKCOOKING http://www.oinkcooking.com/

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