Breakfast Empanadas

Steps

• 1

  DOUGH: In food processor, pulse flour, salt and 10 tablespoon butter until mixture is crumbly. Slowly add 1/4 to 1/3 cup ice water until dough forms. Remove and pat into a circle. Cover with plastic wrap and chil for 1 hour.
• 2

  FILLING: In medium skillet over medium heat, melt remaining 1 tablespoon butter. Add onion and cook until soft. Reduce heat to medium-low. In medium bowl, whisk eggs, yolks and all but 1 tablespoon heavy cream. Stir in pepper and nutmeg. Add 1 cup Gruyere and transfer to skillet. Stir until eggs just begin to set. Transfer to bowl and stir to cool. Add bacon and set aside.
• 3

  Preheat oven to 425° F. Line baking sheet with parchment paper. Divide dough into 6 equal pieces. Roll into 8-inch rounds. Place an equal amount of filling in center of each round and sprinkle with remaining cheese. Fold dough over and crimp with fork tines to seal. Brush with remaining 1 tablespoon of heavy cream. Bake until golden brown, about 20 minutes.