Recipes in the world of Flavilo

Bacon and cream cheese empanada with crispy crust

Bacon and Cream Cheese Empanadas

This bacon and cream cheese empanada is a richer, smokier version of the traditional savory pastry. Crispy fried bacon, sautéed onions and silky cream cheese create a perfect pairing - all enclosed in a crumbly, homemade dough. The recipe is not only delicious, but also quick to prepare, making it ideal for weeknights. Frying the bacon until crispy is key: this not only gives it a more intense flavor, but also prevents the filling from becoming too greasy. The cream cheese softens the texture, and the parsley adds freshness. It's worth letting the dough rest for at least half an hour so that it doesn't tear when stretched and gets a nice shape. As the filled pastry bakes in the oven, the kitchen is filled with the smoky scent of bacon - this empanada is guaranteed to impress everyone. It's perfect as a welcome treat for guests, a snack or even a quick dinner.

Prep Time 35 min
Preparation 25 min
Total 1 hr
2220 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-Purpose Flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or Lard
⭕ 150 g Bacon
⭕ 1 Onion
⭕ 1 cloves Garlic
⭕ 150 g Cream Cheese (plain)
⭕ 0.5 tsp Ground Black Pepper
⭕ 1 tsp Parsley

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    Preparation Steps

    1

    For the dough, combine the flour and salt, then add the melted butter or lard. Gradually pour in the water. Knead until you have a smooth, elastic dough. Wrap in plastic wrap and refrigerate for 30 minutes.

    2

    Dice the bacon into small pieces. Finely chop the onion and garlic. Also finely chop the parsley.

    3

    In a skillet, cook the bacon until crispy. Remove and drain. In the remaining fat, sauté the onion and garlic for 2-3 minutes.

    4

    Combine the cooled bacon pieces, sautéed onion and garlic with the cream cheese, pepper, and parsley. The consistency should be spreadable but not too runny.

    5

    Roll out the dough to a thickness of 3 mm. Cut out circles with a diameter of 10–12 cm. Place a tablespoon of bacon filling in the center of each circle.

    6

    Fold the dough in half, sealing the edges with a fork or a twisted pattern to prevent them from opening during baking.

    7

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little water or egg wash (egg is optional) to give them a nice color.

    8

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until golden brown. The goal is a crispy exterior and a creamy interior.

    9

    Let rest for 5 minutes, then serve warm. Excellent served with a fresh green salad or a sour cream dip.