Empanadas are done! And they are awesome.
Well, okay, the bacon jam is awesome. I haven't actually eaten any of the empanadas yet, but they look and smell great. The recipe says that it makes seven empanadas with a lot of jam left over, but I got 13 empanadas out of the crust recipe. And I still have a lot of jam in my fridge! I have designs on it and a pumpernickel bagel for breakfast tomorrow.
The bacon jam takes a long time to make - it's been an almost all-day project. You have to render the bacon, then caramelize the onions, then add all the other stuff and let all the liquid reduce out of it. The reducing takes about an hour and you have to stir it pretty frequently so it doesn't burn. I set up a stool by the stove and just sat there, reading comics on my phone and stirring. And if you're making empanadas, you have to make the dough and then it has to chill for an hour at least (I would recommend making the crust first and then making the jam while the dough is chilling). The dough has to come up to room temperature and the jam has to cool, so you can go do something else for about 20 minutes, which is nice. I found that I had to bake the empanadas for much longer than the recipe said, but I'm beginning to think that my oven runs cool, so your mileage may vary.
Oh, and I left out the rosemary. Because I don't like rosemary. But you may, so, y'know, go with that.
It is a good bit of work, but the bacon jam is totally worth it.
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