Bacon jalapeño cream cheese empanadas
Recipe for bacon jalapeño cream cheese empanadas, aka jalapeño popper empanadas or hand pies. These mouthwatering empanadas can be baked or fried. Served with a creamy avocado cilantro salsa.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb 450 grams of bacon, cut into medium sized pieces
- 4 jalapeños (deveined and diced for a less spicy version or sliced with the seeds for the spicier version)
- 8 ounces of cream cheese (can also use goat cheese)
- ~15 empanada discs for baking or frying (from homemade dough or store bought discs)
- 1 egg (lightly whisked to use as egg wash)
- Spicy avocado cilantro sauce
Instructions
- 1
Cook the bacon until golden and crispy, drain the grease and let the crispy bacon pieces cool down completely.
- 2
To assemble the empanadas place a spoonful of the cream cheese in the center of the empanada disc. Add a generous amount of a bacon and diced or sliced jalapeños based on the amount you prefer (I can my brother going nuts here).
- 3
To close and seal the empanadas, fold the discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
- 4
For best results, chill the empanadas for at least an hour, this will help them seal better.
- 5
Pre-heat the oven to 400 F.
- 6
Brush the empanadas with the egg wash right before baking to give them a nice golden glow.
- 7
Bake the empanadas for 20-25 minutes or until golden.
- 8
Serve warm with avocado sauce.