Sweet Corn & Bacon Empanadas

from 1 votes

I’d been dying to put my stash of refrigerated pie dough to use, and these finger-friendly appetizers featured in a recent issue of Cuisine at Home were the perfect solution. I spiced up the mix of sweet corn and bacon with roasted chilies that I charred over an open flame. You can prepare the mixture for this quick-fix party snack ahead of time, then fill and bake the empanadas as your guests arrive. I serve my Sweet Corn and Bacon Empanadas with homemade guacamole and salsa for dipping.


Sweet Corn & Bacon Empanadas

Sweet Corn and Bacon Empanadas are the perfect finger-friendly appetizer that can be made ahead of time.
Author: Kelly Senyei
4 from 1 vote
Bacon Empanadas
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 16 empanadas


  • 2 large chile peppers (of desired heat)
  • 3 strips bacon
  • 2 cups frozen yellow sweet corn
  • 1 ½ cups shredded Cheddar cheese
  • 1/2 cup chopped scallions
  • 1 package pie dough (two 15-oz. sheets)
  • 1 egg yolk
  • 1 Tablespoon water
  • Pinch of smoked paprika


  • Roast the chile peppers by holding them over an open flame until the skin is completely charred. (Alternate method: Preheat the oven to 400ºF and roast the peppers on a baking sheet for 20 minutes, flipping them over once while roasting).
  • Place the roasted chiles in a bowl and cover with plastic wrap. Sweat the peppers for 10 minutes.
  • Peel the chiles then slice them in half, scraping out the seeds and removing the stem.
  • Dice the chiles and place them in a bowl.
  • Cook the bacon in a skillet over medium heat until crispy. Remove the cooked bacon and reserve 1 Tablespoon of the grease.
  • Chop the cooked bacon and add it to the bowl with the diced chilies.
  • Add the corn, along with the reserved bacon grease, into the pan and saute for 8-10 minutes until it begins to brown slightly.
  • Add the diced chiles, chopped bacon, shredded Cheddar cheese and chopped scallions into the pan with the corn. Toss to combine.
  • Refrigerate the corn mixture until it has completely cooled.
  • Preheat the oven to 400ºF.
  • Unroll one sheet of the pie dough onto a lightly floured work surface. Use a cookie cutter (or trace around a large drinking glass) to cut out 3½" circles.
  • Arrange the dough circles on a baking sheet lined with parchment paper.
  • Add 1 Tablespoon of the corn filling in the center of each dough round then fold the rounds in half. Use a fork to crimp the edges and seal the empanada closed.
  • Beat the egg yolk with the water. Brush the tops of the empanadas with the egg wash then sprinkle with a pinch of smoked paprika.
  • Bake until golden, about 15-18 minutes.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 91kcal, Carbohydrates: 10g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 14mg, Sodium: 72mg, Potassium: 87mg, Sugar: 1g, Vitamin A: 150IU, Vitamin C: 9.7mg, Calcium: 7mg, Iron: 0.5mg


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Recipe adapted from Cuisine at Home.

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