When we think about Empanadas, it's probably in the context of a sweet dessert, maybe served with ice cream. However there are savory kinds as well. In this recipe the saltiness of bacon goes really well with the creamy scrambled eggs and tangy salsa. With Cinco de Mayo a couple weeks away, this is definitely a recipe you should plan for!
- 1/2 pound bacon (about 10 slices)
- 1 package (15 oz) of refrigerated pie crust
- 9 eggs
- 1 teaspoon water
- 1 teaspoon salt
- dash freshly ground black pepper
- 1 tablespoon butter
- 2 cups Mexican style shredded cheese
- 4 tablespoons salsa
- all purpose flour (optional)
Preheat oven to 425 F. Cook bacon on a cooling rack in a sheet pan until crispy. Chop into small pieces. Set aside. Spray a baking sheet with nonstick cooking spray. cut pie crusts in half to make 4 semi circles; place on baking sheet.
In a small bowl, combine 1 egg with water and beat until well blend; set aside.
In a medium bowl, combine remaining 8 eggs with salt and pepper and beat until well blended. Place large skillet over medium heat until hot. Add butter; when melted, tilt skillet to coat bottom lightly. Sprinkle bacon evenly into skillet. Pour eggs into skillet and cook without stirring for 2 minutes; gently stir until eggs are forming large curds and are still slightly moist. Transfer to plate to cool.
Spoon one fourth of the cooled scrambled egg mixture onto half of each semi circle of pie crust. Sprinkle all but 1/4 cup cheese evenly over eggs, Spoon 1 table spoon salsa in center od each mound of eggs and cheese
Using a pastry brush, brush inside of each semicircle with reserved egg-water mixture. Fold dough over top of egg mixture and seal edges with a fork, making four empanadas. (Flour fork tines to prevent sticking.)
Brush tops of empanadas with remiaing egg-white mixture and sprinkle with reserved cheese. Bake 15- 20 minutes or until golden.
Tip: These can be prepared early in the day and reheated in an oven set to 350 for 20-25 minutes.