Bacon & Date Empanadas with Manchego Cheese

Savory and sweet empanadas filled with crispy bacon, soft dates, and tangy Manchego cheese. A delightful combination of textures and flavors perfect for a snack or appetizer.

Prep Time

20 minutes

Total Time

45 minutes

Calories

345 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.92/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

6discsEmpanada Dough Discs(Store-bought or homemade (approx. 4-5 inch diameter))

£3.50

4slicesBacon(Cut into small pieces)

£1.50

6piecesMedjool Dates(Pitted and chopped)

£2.00

3ozManchego Cheese(Shredded or diced)

£3.75

2tablespoonsFresh Parsley(Chopped (optional))

£0.40

1largeEgg(Beaten, for egg wash)

£0.30

1teaspoonOlive Oil(For cooking bacon)

£0.05

Total Cost

£11.50

£1.92 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a frying pan over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain excess grease. Discard most of the bacon fat, leaving a small amount in the pan if desired.
3.
In a bowl, combine the cooked bacon, chopped dates, shredded Manchego cheese, and chopped parsley (if using).
4.
Lay out the empanada dough discs. Place a spoonful of the bacon and date filling in the center of each disc.
5.
Moisten the edges of each disc with a little water. Fold the dough over to form a half-moon shape and press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
6.
Brush the tops of the empanadas with the beaten egg wash.
7.
Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
8.
Let the empanadas cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (95g)

345 kcal / 1443 kJ

Carbs

22g

8% of RDA

Fat

21g

30% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

10 g

11% of RDA

Sodium

380 mg

17% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the bacon and date filling.

If the empanada dough is too sticky, dust your work surface with a little flour.

Empanadas can be assembled ahead of time and refrigerated until ready to bake. Add a few minutes to the baking time if baking from cold.

Serve with a side of honey or a balsamic glaze for dipping for an extra layer of flavor.

Cooking Equipment

Oven

Baking sheet

Frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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