Bacon and Cheese Empanadas

Ingredients

• 227 g (½ pound)bacon, diced (about 120 ml cooked)
• About 200 g (2 cups)Gouda cheese, shredded
• 1 packagefrozen large empanada discs
• As neededrapeseed oil, for frying

Instructions

1. 1

   Roll and cut

   Use a rolling pin to roll each empanada disc to about 0.6 cm (¼ inch) thick. Cut three small rounds from each disc with a cutter about 8.3 cm (3¼ inches) wide.

2. 2

   Mix filling

   Combine the bacon and shredded cheese in a bowl.

3. 3

   Fill the rounds

   Put about 10 ml (2 teaspoons) of filling in the centre of each round.

4. 4

   Seal the edges

   Fold each round in half over the filling, then press the edges together with a fork.

5. 5

   Heat the oil

   As you shape the empanadas, heat about 5 cm (2 inches) of rapeseed oil in a frying pan over medium heat.

6. 6

   Fry until golden

   Cook the empanadas for 2–3 minutes, until golden brown. Drain them on kitchen paper and serve.

What are empanadas?

Empanadas are filled parcels of pastry found in many cuisines, particularly across Spain and Latin America. Their fillings and doughs vary widely, and this version keeps things simple with bacon and cheese.

Small rounds cut from larger frozen discs make bite-sized parcels that fry quickly. Gouda melts into the bacon for a savoury, rich centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 6g protein, 9g carbs, 10g fat.

The bacon and Gouda provide most of the protein and fat, while the pastry contributes most of the carbohydrates; frying oil adds further fat. Pair a few empanadas with a generous salad or vegetables for a more balanced plate.

Choosing the filling

Bacon: Dice it before cooking so it can be mixed evenly with the cheese. The recipe calls for about 120 ml cooked bacon, so drain off excess fat if needed before using it.

Gouda: Shred the cheese so it distributes through the filling and melts readily. A block grated at home usually gives a loose, easy-to-spoon texture.

Shaping small parcels

Thin rounds: Roll the discs to roughly 0.6 cm, then cut three rounds from each one. Keep the scraps together and reroll them as needed to use the pastry efficiently.

Filling: Keep the 10 ml portion in the centre and leave a clear border around it. Too much filling can make the seam difficult to close.

Getting a secure seal

Fold: Bring one half of each round over the filling without stretching the pastry. Press out any trapped air before closing the edge.

Crimp: Use the fork tines to press the edges firmly together. Check for gaps, as melted cheese can escape through an open seam.

Frying to a crisp finish

Oil depth: The recipe uses about 5 cm of oil in a frying pan, enough to fry the small parcels evenly. Heat it over medium heat while you shape the empanadas.

Doneness: Fry for 2–3 minutes, looking for a golden-brown surface. Drain the cooked empanadas on kitchen paper before serving.

Serving the empanadas

Serve them warm, while the Gouda is soft and stretchy. A crisp green salad or sliced vegetables can add freshness alongside the rich, fried filling.

For a gathering, fry in batches and serve soon after draining. Avoid piling them up while hot, which can soften their crisp surfaces.

Recipe notes & tips

• Let frozen pastry discs thaw enough to roll without cracking, following the packet guidance if available.
• Keep the pastry scraps covered while you cut and fill the rounds so they do not dry out.
• Use a small spoon to portion the filling consistently.
• Seal each parcel before the oil is fully hot so the filling is ready to fry in batches.
• Drain the empanadas briefly on kitchen paper to remove excess oil.

Variations

• Add onion: Mix in a little finely chopped, cooked onion for sweetness.
• Try another cheese: Use a similar quantity of shredded cheddar for a sharper filling.
• Add herbs: Stir chopped parsley into the bacon and cheese before filling.
• Bring some heat: Add a pinch of chilli flakes to the filling.
• Make them smaller: Cut smaller rounds and reduce the filling so each parcel seals easily.

Common mistakes to avoid

• Overfilling: The seam may split during frying; use about 10 ml of filling and leave a clear border.
• Loose sealing: Cheese can leak into the oil; press the edges firmly with a fork.
• Uneven pastry: Thick patches may cook differently; roll the discs to an even thickness.
• Oil too cool: The pastry can absorb more oil; let the oil heat over medium before frying.
• Crowding the pan: The empanadas may cook unevenly; fry them in batches with room to move.

How to store

Refrigerate cooled empanadas in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot and crisp; microwaving softens the pastry.

Frequently asked questions