Ingredients for Empanadas
6 ripe pears, peeled, cored and diced (any variety will work, I used Bosc and Bartlett)
½ medium onion finely diced
½ Shallot finely diced
6 ounces Applewood smoked bacon diced
Approx. 2 tablespoons sage finely minced
1 tablespoon golden brown sugar
1/8 teaspoon ground pepper
½ teaspoon pumpkin pie spice
¼ to ½ cup water
1 egg beaten
Approx. 6-8 ounces Brie
15 fresh or frozen Empanada discs thawed (Elaine used frozen)

Preheat oven to 350 degrees

Directions for filling
Add diced pears to a large sauté pan, and place on medium high heat. Add brown sugar, and simmer, stirring often until most of the liquid has evaporated and mixture begins to thicken. Add minced sage and all the spices. Continue to cook over medium high heat adding water as needed while pears continue to cook down and become soft. After approximately 8-10 minutes, pears should be soft and beginning to caramelize and the mixture should be reduced by about half. Remove from heat and set aside to cool.

Heat another sauté pan on medium high and add diced bacon. Cook until almost crisp then add diced onion and shallot to the pan. Continue to cook until bacon is crisp and onions/shallots are brown and soft. Remove bacon mixture from pan, drain onto paper towel and let cool.

Once cooled, combine pear mixture with bacon mixture, gently folding into one another.

Prepare two baking sheets by lining with parchment paper.

Directions for assembly
Laying out empanada discs on baking sheets, place approximately 1 tablespoon of pear filling in the center of each disc. Place approx ½ ounce Brie over mixture, then fold over other half of empanada disc. Seal both edges of disc by either crimping the dough or folding over the edges, making sure all edges are sealed. Once all empanadas are formed, lightly brush tops with beaten egg.

Place in 350 degree preheated oven for 8-10 minutes, until tops are golden brown.

Serve warm or at room temperature. Makes approximately 15 empanadas,

Ingredients for Fresh Pear Vinaigrette

1 ripe pear, peeled, cored and diced
1 tablespoon sugar
½ teaspoon salt
½ teaspoon pepper
½ teaspoon minced garlic
¼ cup champagne or apple cider vinegar
½ cup extra virgin olive oil

Place all ingredients except oil in food processor and blend until smooth. Slowly add in oil to create an emulsion. Place in container and refrigerate.