Bacon Jampanadas are the happiest accident we ever created. These were created because we had a lot of extra pie dough from making the pop-tarts, so we started searching the kitchen for other things to use so we don’t waste. I know, us and these damn pop-tarts! We can’t help that food-pockets are essential stoner food.
Anyway, an amazing idea presented itself, BACON JAM! Yes, smokey, sweet, savory goodness in a cute little portable pocket form. It’s like Polly Pocket, but Piggy Pocket, haha. Also, the name “Bacon Jampanadas” was an inspiration that was stumbled upon while eating these stoned.
- 1 recipe for Bacon Jam
- 2 premade rolls of pie dough
- 1 egg
*Preheat your oven to 425°F and line a cookie sheet with parchment paper.
Step 1: Roll the pie dough out and flatten it a little with a rolling pin (or wine bottle if you are crafty like that).
Step 2: Using a biscuit cutter (or as seen below, a metal lid to a jar) cut out as many circles as you can. We managed 8.
Step 3: Fill the circles with about teaspoon of bacon jam.
Step 4: Close the jampanadas and using a fork press both sides together. Place on a parchment-lined baking sheet.
Step 5: Pierce the top with jampenadas with a fork so steam can escape while cooking.
Step 6: Mix the egg with a splash of water and brush the jampenadas with the egg wash. Sprinkle with salt and pepper.
Step 7: Bake for 12 to 15 minutes or until gold brown and delicious.
Step 8: Wait 10 minutes and then dig in!
Just putting together this post is making me hungry, these are just too good.