Bacon-Jam Empanadas

Amazing. How could I not try this recipe? Bacon jam is an incredible condiment, and these tasty, flaky little empanadas make an impressive breakfast, or a light lunch with some salad. They're salt and smoky and sweet and totally irresistible. Austen gave me this cookbook for Christmas. Isn't the cover so cute? I can't wait to try more recipes, but this one is definitely a keeper!

Ingredients:
For Jam
1 lb applewood-smoked bacon
1 medium Vidalia onion, sliced
3 garlic cloves, minced
1 tsp dried rosemary
1 tsp red pepper flakes
1/4 cup brown sugar
1/4 cup strong brewed coffee
2 tbsp Coca Cola
1/4 cup balsamic vinegar
1/4 cup maple syrup
2 tbsp Bourbon

For Dough
1 1/3 cup flour
1/2 cup yellow cornmeal
3 tbsp sugar
1/4 tsp fine sea salt
8 tbsp cold, unsalted butter, cubed
1/4 cup ice water

For the Empanadas
1 cup shredded white cheddar cheese
1 large egg yolk, beaten with 1/2 tsp water, for egg wash

Directions:
Roughly chop bacon into 1/2" pieces and render the bacon in a large skillet until edges start to brown but the bacon is still soft.

Drain the rendered bacon fat over a sieve. Let the bacon sit there while you saute onions. Add onions to the skillet, then add 1 tbsp of the bacon fat and cook over medium heat, stirring frequently, until the onions are translucent and start to brown. Add the garlic, rosemary, red pepper flakes, brown sugar, coffee, Coke, balsamic vinegar, and maple syrup, stir and bring to a light boil. Add the drained bacon and bring back to a light boil, then turn the heat to medium low. Reduce until it's a sticky jam - can take up to 1 hour - at a low simmer.

Remove the jam from the heat, add the bourbon, and let it cool 20 minutes.

Dough:
In a medium bowl, whisk flour, cornmeal, sugar, and salt. Cut butter in using a pastry cuter until it looks like course oatmeal. Add 1/4 cup ice water, stirring lightly with a fork until the batter is moistened, then gently knead the dough 4-6 times in the bowl until it comes together. You may have to add more water if it seems too dry.

Shape the dough into a ball and flatten it into a thick disk. Wrap it up and refrigerate at least 1 hour and up to 1 day.

To make empenadas:
Preheat oven to 350. Before rolling, let it sit out for 10 minutes. On a lightly floured surface, roll the dough out to about 1/4-1/8" thickness. With a cookie cutter or small bowl, cut the dough into 8 circles. Fill each circle with a tablespoon of bacon jam and 1-2 tbsp shredded cheese, fold them over, and crimp the edges together. You can finish it off by crimping it with a fork. Place in the oven for 10 minutes, then brush with the egg wash, then bake an additional 10 minutes.