Steam curls up from the valve and your stomach starts talking back. You spot that float valve popping up and think wow, this thing works fast. The broth depth in the cooker is just right, ready to make something dang tasty.
You remember the first time you tried making empanadas in a pressure cooker instead of the usual oven. The pressure build feels kinda intimidating but soon enough you learn the tricks. Quick release and slow release both got their moments, but you trust the cooker to do its thing.
As the cooking timer ticks down, you smell that sharp cheddar mingling with bacon. You recall how flaky biscuits puffed up perfect in that moist heat. No waiting around all day here, just a fast, tender meal that gives you that warm comfort.
The Truth About Fast Tender Results
- Pressure cookers use steam and pressure to speed up how food gets tender real quick.
- You gotta manage the broth depth so it doesn’t dry out or get soggy.
- The float valve tells you when pressure’s built up just right, so you know when to start timing.
- Quick release releases steam fast, great if you want to stop cooking immediately to keep things fresh.
- Slow release lets steam out gradually, which sometimes makes food more tender and less risk of splatter.
Your Simple Ingredient Checklist
- 6 ounces cream cheese, softened because it mixes real good with eggs
- 1 teaspoon dried parsley to add a little green freshness
- ¾ teaspoon seasoning salt to punch up all those flavors
- ¼ teaspoon pepper, just a little bite
- ⅔ cup sharp cheddar cheese, shredded, adds that melty yum factor
- 2 tablespoons butter for cooking eggs to creamy perfection
- 5 eggs, beaten, the star of the filling
- 8 slices bacon, cooked crispy and crumbled to spread evenly inside
Your Complete Cooking Timeline
- First, get your oven ready at 375°F, cause you want those empanadas golden and flaky.
- Mix cream cheese, parsley, seasoning salt, pepper, and shredded cheddar in a medium bowl. This blend’s gonna be smooth and tasty.
- Melt butter in a skillet over medium heat, then pour in beaten eggs. Cook them slow stirring gently till just set, don’t let them dry out.
- Take the eggs off heat and stir them right into the cream cheese mix so you get a creamy filling.
- Flatten each biscuit into 4-inch circles on a baking sheet—that’s your empanada base.
- Put about 2 tablespoons of egg filling and some bacon in the center, then fold over into a half-moon. Press edges with a fork to seal all that goodness in.
- Brush lightly with beaten egg white, sprinkle sesame seeds if you like, then bake for 15-20 minutes till golden brown and flaky. Serve warm right away.
Smart Shortcuts for Busy Days
- You can cook the bacon ahead on a Sunday and store it in the fridge, ready to crumble later. Saves a step on a busy morning.
- Use pre-shredded cheddar cheese to skip the grating part, and it works real good.
- If you’re in a hurry, quick release in the pressure cooker stops the cooking fast so you don’t overdo it.
- Bake a double batch, then freeze extras for those mornings when you just gotta grab and go.
The Flavor Experience Waiting for You
You bite into that empanada and the flaky biscuit crust crumbles just right, kinda crispy on the outside and soft in the middle. The creamy egg and cream cheese filling melts together with cheddar for a comforting taste.
The salty crunch of bacon adds a nice contrast with its smoky punch. You can smell parsley blending gently, making this classic dish feel a little fancy and fresh.
This dish works any time really, breakfast or a quick snack. You’ll notice how warm and inviting it feels, like a big hug from your kitchen.
Smart Storage That Actually Works
- Wrap each empanada in parchment paper and place in an airtight container for fridge storage up to 3 days.
- For longer storage, freeze them in freezer bags with layers of parchment to keep them from sticking.
- When reheating, pop them back in the oven at 350°F for about 10 minutes or until heated through and crispy again.
- You can also microwave them covered for short times but they might lose some crispness so oven’s better.
Your Most Asked Questions Answered
- Can I use a different cheese? Yeah, cheddar’s great but feel free to swap for mozzarella or pepper jack if you like more melt or spicy twist.
- What if I don’t have biscuits? You can use puff pastry or even pie dough but the texture will change a bit.
- How do I know when the pressure cooker’s ready? Look for the float valve to pop up and stay up—that means full pressure.
- Is quick release always best? No, sometimes slow release keeps the filling tender and avoids splatter, depends on the recipe.
- Can I prep filling ahead? Yep! You can make the egg and cheese filling a day early and keep it chilled.
- How do I keep empanadas from getting soggy? Don’t add too much filling and make sure to seal edges tight so moisture stays inside but crust stays crisp.
For more quick breakfast ideas, check out our Deviled Eggs With Bacon, Bacon And Egg Foo Young, or try the crispy Cheesy Bacon Hashbrown Waffles for a hearty start to your day.
Bacon and Egg Empanadas with a Pressure Cooker Twist
Ingredients
Main ingredients
- 6 ounces cream cheese softened
- 1 teaspoon dried parsley
- ¾ teaspoon seasoning salt
- ¼ teaspoon pepper
- ⅔ cup sharp cheddar cheese shredded
- 2 tablespoons butter for cooking eggs
- 5 eggs beaten
- 8 slices bacon cooked crispy and crumbled
Instructions
Instructions
- Preheat oven to 375°F for a golden and flaky finish.
- Mix cream cheese, parsley, seasoning salt, pepper, and shredded cheddar in a medium bowl until smooth and tasty.
- Melt butter in a skillet over medium heat, then pour in beaten eggs. Cook gently stirring until just set without drying out.
- Remove eggs from heat and stir into the cream cheese mixture to form creamy filling.
- Flatten each biscuit into 4-inch circles on a baking sheet as empanada bases.
- Place about 2 tablespoons of egg filling and some bacon in the center, fold over into a half-moon, and press edges with a fork to seal.
- Brush empanadas lightly with beaten egg white and sprinkle sesame seeds if desired.
- Bake for 15-20 minutes until golden brown and flaky. Serve warm immediately.
