Bacon lovers, check out your next must-try dish! These mini empanadas are a sweet and savory appetizer ideal for any occasion.

Source: Better Homes and Gardens


Recipe Summary

30 mins
15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet.

  • Add onion and apple to the reserved drippings. Cook and stir about 5 minutes or until tender. Stir in sage, salt, and pepper. Remove from heat. If desired, carefully add applejack to skillet. Return to heat; cook and stir until nearly evaporated. Cool slightly. Stir in bacon and cheese. If desired, cover and chill for up to 24 hours.

  • On a lightly floured surface, roll each puff pastry sheet slightly into a 10-inch square. Using a 31/2-inch cookie cutter, cut each sheet each into six circles. Spoon 1 tablespoon of the apple mixture onto half of each pastry circle. Fold pastry over filling and seal edges with a fork.

  • Place empanadas on the prepared baking sheet. In a small bowl, combine egg and the water. Brush tops of empanadas with egg mixture.

  • Bake about 15 minutes or until golden brown. Meanwhile, in a small bowl, combine crème fraîche and the 3 tablespoons caramel topping. Drizzle empanadas with additional caramel topping. Serve crème fraîche mixture with empanadas.

Nutrition Facts

284 calories; fat 20g; cholesterol 20mg; saturated fat 6g; carbohydrates 22g; mono fat 10g; poly fat 2g; insoluble fiber 1g; sugars 3g; protein 4g; vitamin a 48.6IU; vitamin c 1.2mg; sodium 182mg.