Prepare Empanada Dough as directed. Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic; cook and stir 4 min. or until bacon is crisp. Drain; place in medium bowl. Add spinach, cheese, corn and crushed pepper; mix well.
Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. spinach mixture onto center of each round. Brush edges of dough evenly with half the egg; fold in half. Press tops lightly to remove air pockets. Press edges together to seal. Place on parchment-covered baking sheet; brush with remaining egg.
Bake 15 min. or until golden brown. Cool slightly.
Combine 2 cups flour, 1 tsp. CALUMET Baking Powder and 1/4 tsp. salt in large bowl. Cut in 1/2 cup lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/2 cup water, stirring until mixture forms ball. Place dough on lightly floured surface; knead 5 min. or until smooth and pliable.
Assemble empanadas as directed; place on parchment paper-covered baking sheet. Refrigerate up to 24 hours before baking as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment in airtight container; freeze up to 2 weeks. Thaw in refrigerator before baking as directed.
Impress your guest by forming the empanadas into different shapes. Or, place a stencil over each empanada before brushing with egg and baking as directed.
Serve with your favorite dipping sauce.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.