These are great for two reasons: they are yummy, and you can make them up ahead of time and freeze till ready to bake. Love them for brunch, lunch or dinner parties. They also make great midnight treats!
You Will Need:
- 2 anaheim chile peppers
- 3 strips bacon
- 2 cups fresh or frozen sweet corn kernels
- 1 1/2 cups shredded white cheddar cheese
- 1/2 cup diced scallions
-your favorite pie dough, either homemade or store bought
Directions:
Have your pie dough made up and ready to go.
Roast chile peppers over a gas burner or in a hot oven until they're blackened and blistered. Wrap chilies in damp paper-towels for about 10 minutes, until cooled off and skin peals off easily. Peel chilies; discard skin. Slit chilies lengthwise, scrape out and discard seeds, remove stem, and dice chilies. Should yield about 1/2 cup diced chilies.
Fry bacon in a saute pan over medium-high heat until crisp. Remove to a paper-towel-lined plate.
Pour off all but 1 tablespoon fat from pan; add corn; saute over medium-high heat until edges of corn begin to brown, about 8 minutes. Stir in bacon, chilies, cheddar, and scallions. Chill filling thoroughly.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Roll out pie dough on a work surface, lightly floured if necessary. Using a 3 1/2 " biscuit cutter, cut circles from dough; repeat with remaining dough, rerolling scraps once. Arrange dough rounds on prepared baking sheet.
Place 1 T filling in the center of each round. Fold rounds in half, pinch to seal, then crimp edges with a fork. (Freeze if desired.)
Blend one egg yolk with 1 T water; brush over empanadas. Sprinkle empanadas with smoked paprika; then bake until golden, 15-18 minutes.
You Will Need:
- 2 anaheim chile peppers
- 3 strips bacon
- 2 cups fresh or frozen sweet corn kernels
- 1 1/2 cups shredded white cheddar cheese
- 1/2 cup diced scallions
-your favorite pie dough, either homemade or store bought
Directions:
Have your pie dough made up and ready to go.
Roast chile peppers over a gas burner or in a hot oven until they're blackened and blistered. Wrap chilies in damp paper-towels for about 10 minutes, until cooled off and skin peals off easily. Peel chilies; discard skin. Slit chilies lengthwise, scrape out and discard seeds, remove stem, and dice chilies. Should yield about 1/2 cup diced chilies.
Fry bacon in a saute pan over medium-high heat until crisp. Remove to a paper-towel-lined plate.
Pour off all but 1 tablespoon fat from pan; add corn; saute over medium-high heat until edges of corn begin to brown, about 8 minutes. Stir in bacon, chilies, cheddar, and scallions. Chill filling thoroughly.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Roll out pie dough on a work surface, lightly floured if necessary. Using a 3 1/2 " biscuit cutter, cut circles from dough; repeat with remaining dough, rerolling scraps once. Arrange dough rounds on prepared baking sheet.
Place 1 T filling in the center of each round. Fold rounds in half, pinch to seal, then crimp edges with a fork. (Freeze if desired.)
Blend one egg yolk with 1 T water; brush over empanadas. Sprinkle empanadas with smoked paprika; then bake until golden, 15-18 minutes.
No comments:
Post a Comment