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Appetizers

Bacon, Poblano & Cheese Mini Empanadas

Bacon, Poblano & Cheese Mini Empanadas recipe
photo by:kraft
time
prep:
30 min
total:
1 hr
servings
total:
12 servings

What You Need

4
slices  OSCAR MAYER Bacon, chopped
1
small  onion, chopped
2
cloves  garlic, minced
2
 roasted poblano chiles, peeled, seeded, deveined and chopped
3/4
cup  KRAFT Finely Shredded Colby & Monterey Jack Cheeses
1
sheet  frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1
 egg, beaten

Make It

COOK and stir bacon in medium skillet on medium heat 5 min.; drain. Add onions and garlic; cook and stir 4 min. or until bacon is crisp; drain. Stir in chiles; cool.

HEAT oven to 400°F. Roll out pastry on lightly floured surface to 11-inch square; cut into 12 smaller squares. Brush edges lightly with egg. Spoon about 1 Tbsp. bacon mixture onto center of each square; fold diagonally in half. Press gently on tops to remove excess air; seal edges with fork. Bend slightly to resemble half moons. Make small cut in top of each to vent steam. Place on parchment-covered baking sheet; brush with remaining egg.

BAKE 20 min. or until golden brown.

Kraft Kitchens Tips

Make Ahead
Bacon mixture can be cooked ahead of time. Cool, then refrigerate up to 2 days before using as directed.
How to Thaw the Puff Pastry
Thaw the puff pastry as directed on package before using as directed.
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