Name: Bacon Cheeseburger Empanadas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 servings
Ingredients: 1 tablespoon olive oil; 1 cup yellow onion, diced; 1 pound ground beef; salt and pepper, to taste; 6 - 8 strips bacon, cooked and sliced; 1 cup colby jack cheese, shredded; 2 tablespoons ketchup; 1 tablespoon yellow mustard; 1/2 teaspoon Worcestershire sauce; 2 sheets pie dough (homemade or store bought); 1 Eggland&#39;s Best® Eggs (large); 1 tablespoon heavy whipping cream

2 Review(s)

Recipe and Photo by Eggland's Best and TermiNatetor Kitchen

1 Hr(s)

30 Min(s) Prep

30 Min(s) Cook

All the flavors of a bacon cheeseburgers blanketed in a flaky, buttery crust make these empanadas to die for.

What You Need

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10 servings

Original recipe yields 10 servings

1 tablespoon olive oil

1 cup yellow onion, diced

1 pound ground beef

salt and pepper, to taste

6 - 8 strips bacon, cooked and sliced

1 cup colby jack cheese, shredded

2 tablespoons ketchup

1 tablespoon yellow mustard

1/2 teaspoon Worcestershire sauce

2 sheets pie dough (homemade or store bought)

1 Eggland's Best® Eggs (large)

1 tablespoon heavy whipping cream

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Let's Make It

In a large skillet, heat the olive oil over medium heat.

Add in the onion and cook until it begins to turn translucent about 2-3 minutes.

Add in the ground beef and salt and pepper and cook down until the beef is fully cooked and the onions are tender. Remove from the heat and allow to cool.

In a large bowl with a spatula, mix together the cooked ground beef, bacon, cheese, ketchup, mustard, and Worcestershire sauce until combined.

Preheat the oven to 400 F. Spray a baking sheet with cooking oil and set aside.

On a lightly floured surface, roll out the pie dough (either homemade or store-bought). Cut into circles with a large biscuit cutter.

Spoon ½ teaspoon of the burger mixture into the center of each empanada.

In a small bowl, whisk one egg and using your fingers or a pastry brush, brush a border around the perimeter of the empanada.

Fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed.

You can refrigerate the uncooked empanadas for up to 3 hours.

Transfer empanadas to the prepared baking sheet and bake for 20-25 or until they are golden brown.

Transfer to a platter a serve immediately.

Nutrition

Calories

300

Calories From Fat

% Daily Value*

Total Fat 19g

24%

Saturated Fat 8g

40%

Trans Fat 0g

Cholesterol 55mg

18%

Sodium 320mg

14%

Total Carbohydrates 16g

Dietary Fiber 1g

Sugars 2g

Protein 15g

30%

Vitamin A

Vitamin C

Calcium

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

10 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.