Bacon. I didn’t think I had to say more, but OK, here is the rest: creamy mac & cheese all in a flaky crust. Yes, I used store bought pie crust, but so did my Mom. Simple, tasty, and easy to eat.
8 ounces bacon (Hayfield Farm)
8 ounces sharp cheddar
6 ounces cream cheese
1 teaspoon Dijon mustard
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons butter
3 tablespoons flour
1 teaspoon hot sauce
1 teaspoon garlic powder
12 ounces milk
8 ounces elbow pasta
1 box pie crust
1 wash egg and water
Preheat oven to 375.
Fry bacon to crispy.
Boil pasta per package directions and set aside.
In sauce pan, add butter and flour and cook for 4-5 minutes.
Add milk. Congratulations! You have now made a béchamel sauce! Add mustard, garlic, salt, pepper, and nutmeg. Stir until smooth.
Add cream cheese and melt.
Add cheddar cheese and stir until smooth.
Add pasta and stir.
Add bacon to mac and cheese and stir.
Roll out pie dough and cut out 7-inch circles.
Add mac & cheese to pie crust, fold over, and crimp crust.
Place empanada on a parchment-lined baking sheet. Brush with egg wash.
Bake for 25-30 minutes.
Serve.
Where I am those looks similar to Currypuffs. Is Empanada almost like Currypuffs?
LikeLiked by 2 people
I am not familiar with a curry puff but thank you I now want to learn about them. In my youth home of Michigan we had a pasty which was similar. I think every culture has a native hand pie
LikeLiked by 1 person
Try googling Currypuffs recipe. It has from only potatoes as its inner filling to having sometimes people use chicken or beef
LikeLiked by 1 person
This is a great idea, thank you ! Diana
LikeLiked by 2 people
My taste testers all liked it. Thanks
LikeLiked by 1 person