I had some left over shortcrust pastry from baking a quiche the other day and decided to make something that I haven’t made for a very long time…Empanadas.
Cheese and bacon may not be the most adventurous or indeed traditional of fillings but it tastes delicious and who doesn’t love cheese and bacon?
In this particular recipe I am using a really sharp nutty stilton which works brilliantly but you can just as well use any good hard cheese. I have often made these empanadas with a smoked cheddar and can safely say that they are to die for!
Shortcrust Pastry – Click here to see how to make your own
75g good quality stilton
75g smoked bacon
salt and pepper to season
Chop the bacon into small pieces and lightly fry, place into a bowl and crumble in the stilton.
Combine together the cheese and bacon and season with a little salt and pepper to taste – be careful with the salt and only add if you feel it is really necessary as the stilton is quite salty to begin with.
Roll out the pastry and cut out circles roughly 3 inches across.
Place your filling into the centre of the pastry circles and join the edges together with a little beaten egg to seal.
Brush the outside of the empanadas with the beaten egg to give a nice glaze and place into an oven preheated to 220 C for about 10/15 minutes or until the pastry is lightly golden and puffy.