Bacon Cheeseburger Empanadas

served with burger sauce

Ingredients

2 pounds Sysco Classic dip bacon cheeseburger

2–3 sheets Baker Source dough puff pastry slab 10×15

2 each Wholesome Farms large white pasteurized egg

1 cup Sysco Imperial culinary premium mayonnaise

¼ cup bag-in-box ketchup

¼ cup Block and Barrel relish pickle sweet relish

1 tablespoon Sysco Imperial nonpareil imported capers

1 tablespoon Imperial Fresh yellow onion

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Heat cheeseburger dip to 140°F and cool on a sheet pan until ready to assemble.
Thaw 2–3 puff pastry sheets at room temperature (covered) for approximately 15 minutes.
Assemble the Empanada: Cut the puff pastry sheet into 12 equal size rounds (4 inches). Place ¼ cup (approximately 2 ounces) of cheeseburger dip in the center of the pastry round.
Egg wash the outer edges and fold over (end to end) and press edges together.
Flute the edges by crimping with the tines of a fork and brush with egg wash. Slice the top with a paring knife to create a vent and bake at 400°F oven until golden brown. Note: Cook time will be approximately 8–10 minutes.
Prepare dipping sauce by mixing mayonnaise, ketchup, relish, minced capers, and minced onions. Keep chilled until ready to serve.

Ingredient availability varies by location*