Mushroom, Bacon, and Cream Empanada

Name: Mushroom, Bacon, and Cream Empanada
Total time: 2400 s
Yield: 1 empanada
Ingredients: 2 sheets empanada dough; 1 egg; 1 onion; 2 packages chopped bacon; 10 1/2 oz mushrooms (about 300 grams); 1 2/3 cups heavy cream (about 400 ml); Shredded cheese, to taste; Nutmeg, to taste; Salt, to taste

Bea M @beam8a

Alicante, Valencia, España

My first empanada was a total success! You can really fill it with whatever you like best—in my case, I love the flavor of carbonara with cream. Next time, with more time, I'll try making homemade empanada dough.

Bea M @beam8a

Alicante, Valencia, España

Saved

Ingredients

40 min

1 empanada

2 sheetsempanada dough
1egg
Filling
1onion
2 packageschopped bacon
10 1/2 ozmushrooms (about 300 grams)
1 2/3 cupsheavy cream (about 400 ml)
Shredded cheese, to taste
Nutmeg, to taste
Salt, to taste

Saved

Steps

40 min

1

Prepare the filling. In a skillet with a drizzle of oil, sauté the chopped onion. Add the mushrooms and bacon, then pour in the cream along with the nutmeg and salt. When the mixture thickens, add the shredded cheese. Cook over medium-low heat until it becomes dense.
2

Fill the empanada. Place one sheet of empanada dough on parchment paper. Spread the filling on top. Add more cheese if desired. Cover with the second sheet of dough. Seal the edges well with a fork. Don’t forget to poke holes in the top so it doesn’t puff up too much. If you like, brush the top with beaten egg.
3

Bake at 350°F (180°C) for about 10 minutes or until golden brown.