Bacon Jam Empanadas

1. Prepare Bacon

   Roughly chop the bacon into 1-inch pieces. Render the bacon in a large skillet over medium heat until the edges start to turn brown but the bacon is still soft. Drain the rendered bacon fat by setting a fine-mesh sieve over a bowl and spooning the bacon and rendered fat into the sieve. Let the bacon sit in the sieve while you caramelize the onions.

2. Add Onions

   Add the sliced onions to the skillet, then add 1 tablespoon of the rendered bacon fat and cook over medium heat, stirring frequently, until the onions are translucent and starting to brown, 10 to 12 minutes.

3. Add Rest Of Ingredients

   Add the garlic, rosemary, red pepper flakes, brown sugar, coffee, Coke, balsamic vinegar, and maple syrup, stir, and bring to a light boil. Add the drained bacon and bring back to a light boil, then turn the heat down to medium-low. You want to keep a low, steady simmer to reduce the liquid and thicken it without burning the jam. The process of reduction can take as long as 1 hour. If the jam becomes too dry, add 1 to 2 tablespoons water.

4. Add Bourbon And Cool

   Remove the bacon jam from the heat, add the bourbon, and let cool for 20 minutes. Depending on your preference, you can use it as is or process the jam in a food processor to a less chunky consistency. Once it has cooled, you can put the jam in an airtight container and store it for up to 1 week in the refrigerator.

To make the empanadas:

1. Preheat Oven And Remove Cornmeal Crust From Fridge

   Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment. Remove the cornmeal crust (recipe below) from the refrigerator and let it sit on the counter for 15 minutes.

2. Roll And Cut Dough

   Lightly flour a smooth work surface. use a rolling pin to roll the dough out 1/8 inch thick. Using a 4-inch biscuit cutter or tart mold, cut the dough into 7 circles.

3. Add Bacon And Cheese

   Place 1 tablespoon bacon jam and about 2 tablespoons shredded cheddar cheese in the center of each round. (You will have extra bacon jam.) Fold each dough round in half over the filling, making sure you don't tear the dough or push the filling to the edges, using your fingers, press the edges together and then crimp them with the tines of a fork to seal them.

4. Bake And Serve

   Place the empanadas on the prepared baking sheet and bake for 10 minutes. Remove the empanadas from the oven and brush them with the egg wash, then bake for an additional 8 to 10 minutes, until golden brown. Serve the empanadas warm.

Cornmeal Crust:

1. Prepare Dough

   In a medium bowl, whisk together the flour, cornmeal, sugar, and salt. Using a pastry cutter, cut in the butter until the mixture resembles coarse oatmeal. Add 1/4 cup ice water, stirring lightly with a fork until the four is moistened, then gently knead the dough 4 to 6 times in the bowl, until it comes together. You may have to add up to an additional 2 tablespoons water if the dough seems dry.

2. Refrigerate Dough

   Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic and refrigerate for at least 1 hour or up to 1 day.