BACON, POBLANO & CHEESE MINI EMPANADAS
Take your empanada game to the next level with Bacon, Poblano & Cheese Mini Empanadas. Chopped bacon and roasted poblano chiles are awesome in omelets and quiches, but they taste even better in these Bacon, Poblano & Cheese Mini Empanadas!
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in medium skillet on medium heat 5 min. (Bacon should not be cooked until crisp.) Drain and discard drippings from skillet. Add onions and garlic to bacon in skillet; cook and stir 4 min. or until bacon is crisp. Drain bacon mixture; return to skillet. Stir in chiles and cheese; cool.
- Heat oven to 400°F. Roll out pastry on lightly floured surface to 11-inch square; cut into 12 smaller squares. Brush edges of each square lightly with egg.
- Spoon about 1 Tbsp. bacon mixture onto center of each pastry square; fold diagonally in half. Press gently on tops to remove excess air; seal edges with fork. Bend slightly to resemble half moons. Make small cut in top of each to vent steam. Place on parchment-covered baking sheet; brush with any remaining egg.
- Bake 20 min. or until golden brown.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 1 g, Protein 5 g
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