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Sweet Corn & Bacon Empanadas

Sweet Corn and Bacon Empanadas are the perfect finger-friendly appetizer that can be made ahead of time.
4 from 1 vote
Prep Time 25 mins
Cook Time 18 mins
Total Time 43 mins
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.
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