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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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

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  • 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; 20 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 20 mg cholesterol; 182 mg sodium. 22 g carbohydrates; 1 g fiber; 3 g sugar; 4 g protein; 0 g trans fatty acid; 49 IU vitamin a; 1 mg vitamin c;

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