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Bacon & Egg Empanadas

Source of Recipe


Houston Chronicle






List of Ingredients



• 2 frozen turnover dough (empanada) wrappers, thawed
  
• 2 ounces sharp Cheddar cheese
  
• 3 large eggs
  
• 3 green onions
  
• 1 Tbsp unsalted butter, divided
  
• 2 slices Canadian bacon
  






Instructions



1. Preheat oven to 425 degrees (F); butter a baking sheet. On a lightly floured surface, with a rolling pin, roll out each empanada wrapper into a 7-inch round. Finely grate cheese; whisk together with eggs and salt and pepper to taste. Chop green onions.
   
   
2. In a nonstick skillet, heat butter over moderately high heat until foam subsides; saute bacon until golden, about 1 minute on each side.
   
   
3. Transfer bacon to a plate; add remaining 2 teaspoons butter to skillet. Heat butter until foam subsides; saute green onions for 15 seconds. Add egg mixture and cook, stirring constantly, until eggs just begin to set but are still very loose, about 30 seconds.
   
   
4. Arrange 1 piece bacon 1/4-inch from edge of 1 empanada wrapper; spoon half of egg mixture on top of bacon. Fold empanada wrapper over filling to create a half-moon shape and seal by pressing edges together firmly with a fork. Make another empanada in same manner.
   
   
5. Transfer empanadas to baking pan and cut a few small slits in top of each empanada to create steam vents. Bake empanadas in middle of oven until golden, about 10 minutes.
   
   Makes 2 servings.