Carbonara Empanada

Name: Carbonara Empanada
Ingredients: 1 sheet fresh puff pastry; 1 small onion, chopped; strips bacon; 3/4 cup heavy cream (200 ml); shredded cheese; ground black pepper; 2 eggs (one beaten); oil

Recetas MarinMedina @marinmedina

cadiz

Carbonara Empanada

Recetas MarinMedina @marinmedina

Saved

Ingredients

1 sheetfresh puff pastry
1small onion, chopped
stripsbacon
3/4 cupheavy cream (200 ml)
shredded cheese
ground black pepper
2eggs (one beaten)
oil

Saved

Steps

1

First, preheat the oven to 350°F (180°C). Heat some oil in a skillet. Once hot, add the chopped onion and sauté. When the onions are soft, add the bacon.
2

Brown the bacon, then add sliced mushrooms.
3

When the mushrooms are soft and have released some of their water, add the heavy cream, black pepper, one egg, and shredded cheese. Mix quickly so the egg doesn't scramble from the heat. Let cook for a couple of minutes. Remove from heat and let cool slightly.
4

Meanwhile, take the puff pastry and cut it in half (mine is round, but you can use two sheets if making a larger empanada). Once the pastry is ready, place a layer of cheese on the base, leaving a border so you can seal it later.
5

Next, spread the empanada filling evenly over the base. Once the filling is spread out, place the other half of the puff pastry on top to cover, sealing the edges with a fork. Finally, brush the empanada with the beaten egg and poke a few small holes with a fork to let steam escape while baking.
6

Bake at 350°F (180°C) for 20 minutes. Enjoy!