Bacon And Gouda Cheese Empanadas Recipe
Make Bacon And Gouda Cheese Empanadas Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Finishing & Assembly
Method
Dough
- 1
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly distributed.
- 2
Cut in fats
Add the 12 tbsp cold cubed unsalted butter and 2 tbsp cold vegetable shortening (if using) to the flour. Using a pastry cutter or two forks, cut the butter into the flour until mixture resembles coarse peas with some pea-sized pieces remaining (you want some larger bits for flakiness).
- 3
- 4
Add ice water and form dough
Add 3 tablespoons ice water, 1 tablespoon at a time if needed, and gently mix with a fork until the dough just comes together. You should be able to press it to form a rough ball but it should not be sticky. Do not overwork the dough.
- 5
Chill dough
Turn the dough out onto a lightly floured surface, press into a flat disc about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). Chilling relaxes the gluten and solidifies the butter for flaky layers.
Filling
- 6
Cook bacon
Preheat oven to 400°F (optional) or cook on stovetop. On a rimmed baking sheet, lay 10 slices thick-cut bacon in a single layer and bake at 400°F for 12-16 minutes until just crisp but still flexible. Alternatively, cook bacon in a skillet over medium heat until medium crisp. Drain on paper towels, then when cool, roughly chop into small pieces.
- 7
Sauté aromatics
Reserve about 1 tablespoon bacon fat in the skillet (discard excess or save for another use). Over medium heat, add the finely chopped onion and sauté in the bacon fat for 4-6 minutes until translucent and starting to brown. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 8
Season and cool
Stir in 1 tsp smoked paprika, 1 tsp freshly ground black pepper and 1 tsp salt. Remove the pan from heat and let the onion mixture cool for 8–10 minutes.
- 9
Combine filling
In a medium bowl, combine the chopped bacon, the cooled onion-garlic mixture, 2 cups shredded Gouda, 4 oz softened cream cheese (if using), and 2 tbsp thinly sliced fresh chives. Mix until evenly incorporated. Taste and adjust seasoning — remember the bacon and cheese add salt, so adjust only if needed.
- 10
Portion filling
Scoop the filling into a piping bag or use a tablespoon to portion roughly 2 tablespoons of filling per empanada (enough for a good cheese-to-dough ratio).
Assembly & Finishing
- 11
Roll out dough
Remove the dough from the refrigerator and divide into 12 equal pieces (for 12 empanadas). Work with one piece at a time and keep the rest chilled. On a lightly floured surface, roll each piece into a 5–6 inch circle, about 1/8 inch thick.
- 12
Fill and seal
Place about 2 tablespoons of filling slightly off-center on each dough circle. Brush the edge with a little water or beaten egg to help seal. Fold the dough over the filling to form a half-moon, press edges gently to remove air, then crimp the edges with a fork or fold and pleat the edge to seal tightly.
- 13
Prepare egg wash
Whisk together 2 large eggs and 2 tsp water to make an egg wash. Brush each empanada lightly with the wash for a shiny golden finish. If baking, sprinkle a pinch of coarse sea salt or flaky salt on top of each empanada for texture.
- 14
Chill before baking
Place the assembled empanadas on a parchment-lined baking sheet and chill in the refrigerator for 15–20 minutes to firm up the dough and help maintain shape during baking.
- 15
Bake
Preheat oven to 400°F (200°C). Bake chilled empanadas on the middle rack for 18–22 minutes, until deep golden brown and puffed. Rotate the sheet once halfway through for even browning.
- 16
Alternatively fry (optional)
If you prefer fried empanadas: heat 1–2 inches neutral oil in a heavy skillet to 350°F (175°C). Fry empanadas in batches, seam side up first, for 2–3 minutes per side until golden and crisp. Drain on paper towels and sprinkle with flaky salt.
- 17
Cool and serve
Let empanadas cool 5 minutes on a rack so the filling sets slightly (they are very hot inside). Serve warm. These pair well with a simple chimichurri, aioli, or a spicy tomato dipping sauce.