Bacon and Egg Empanadas

1. 1

   Preheat oven to 425F.

2. 2

   and butter a baking pan.

3. 3

   On a lightly floured surface with a rolling pin roll out each empanada wrapper into a 7-inch round.

4. 4

   Finely grate Cheddar and in a bowl whisk together with eggs and salt and pepper to taste.

5. 5

   Chop scallions.

6. 6

   In a nonstick skillet heat 1 teaspoon butter over moderately high heat until foam subsides and saute bacon until golden, about 1 minute on each side.

7. 7

   Transfer bacon to a plate and add remaining 2 teaspoons butter to skillet.

8. 8

   Heat butter until foam subsides and saute scallions 15 seconds.

9. 9

   Add egg mixture and cook, stirring constantly, until eggs just begin to set but are still very loose, about 30 seconds.

10. 10

    Arrange 1 piece bacon 1/4 inch from edge of 1 empanada wrapper and spoon half of egg mixture on top of bacon.

11. 11

    Fold empanada wrapper over filling to create a half-moon shape and seal by pressing edges together firmly with a fork.

12. 12

    Make another empanada in same manner.

13. 13

    Transfer empanadas to baking pan and cut a few small slits in top of each empanada to create steam vents.

14. 14

    Bake empanadas in middle of oven until golden, about 10 minutes.

* Per serving · 4 servings · Values may vary.

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