2 Bacon And Gouda Cheese Empanadas Recipe
Make 2 Bacon And Gouda Cheese Empanadas Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Finishing
Method
Dough
- 1
Make dough
In a large bowl whisk together 2.5 cups all-purpose flour and 1 tsp salt. Add 0.5 cup cold cubed unsalted butter. Using a pastry cutter or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6-8 turns).
- 2
Add liquids and chill
In a small bowl whisk together 6 tbsp cold water, 1 tsp white vinegar, and 1 whole egg (reserve separate egg for wash if you prefer — this recipe uses one egg split between dough and wash; if using same egg, only add white to dough). Gradually add the liquid to the flour-butter mix, stirring with a fork until dough just comes together. Add a touch more water (1 tsp at a time) only if too dry. Turn dough onto lightly floured surface and gently knead 4-6 times to bring together. Form into a disk, wrap tightly in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours) before rolling.
Filling
- 3
Cook bacon
While dough chills, cook 6 slices of bacon in a skillet over medium heat until crisp, about 8-10 minutes, turning as needed. Transfer bacon to a paper towel-lined plate to drain and cool, then chop into small pieces (about 1/4-inch). Reserve 1 tbsp bacon fat; discard remaining or reserve for another use.
- 4
Sauté onion and garlic
Add the reserved 1 tbsp bacon fat to the same skillet over medium heat. Add 1/2 small yellow onion, finely diced, and sauté until softened and translucent, about 4-5 minutes. Add 1 minced garlic clove and cook 30-45 seconds until fragrant. Remove from heat and let cool slightly.
- 5
Mix filling
In a medium bowl combine chopped bacon, sautéed onion and garlic, 1.5 cups shredded smoked Gouda, 2 oz softened cream cheese, 1 tbsp minced fresh chives, 1/2 tsp freshly ground black pepper, and 1/4 tsp salt. Stir until evenly combined and texture is spreadable but still slightly chunky. Taste and adjust seasoning if needed.
Assemble & Bake
- 6
Preheat oven and prepare
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Remove chilled dough from refrigerator and let sit 5 minutes to become pliable but still cold.
- 7
Roll and cut
On a lightly floured surface roll the dough to about 1/8-inch thickness. Using a 4.5 to 5-inch round cutter (or a small plate) cut out 8 rounds. Gather scraps, reroll once, and cut remaining rounds to total 8 empanada circles.
- 8
Fill
Place about 2 tablespoons of the bacon-Gouda filling in the center of each dough circle, leaving a 1/2-inch border. Do not overfill to prevent leaking.
- 9
- 10
Egg wash and season
In a small bowl beat 1 egg with 1 tbsp water to make an egg wash. Brush each empanada lightly with egg wash. Sprinkle a pinch of coarse sea salt or flaky salt on top of each empanada if desired.
- 11
Bake
Arrange empanadas on the prepared baking sheet, leaving 1 inch between them. Bake in preheated oven for 18-22 minutes, until golden brown and puffed. Rotate pan halfway through baking for even color.
- 12
Cool and serve
Remove empanadas from oven and let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool another 5 minutes. Serve warm. These empanadas are best eaten the day of baking; store leftovers in an airtight container in the refrigerator up to 3 days and reheat in a 350°F (175°C) oven until heated through.