Directions

1. Preheat oven to 400 degrees F. Lightly flour a baking sheet and set aside.
2. Combine flour, salt, butter, vinegar and 1 lightly-beaten egg in a food processor or in a bowl, using 2 forks to mash, until the mixture resembles small peas. Slowly stream in ice water (you may not need it all), just until dough comes together. Turn dough out onto a floured surface.
3. Use a floured rolling pin to roll dough out into a large circle, about 1/4" thick. Use small bowls or large cups to cut 5 or 6" circles out of the dough. Place on wax or parchment paper until ready to use. You should have 6-8 circles.
4. Heat a large ungreased frying pan over high heat. Cook bacon for 1-2 minutes on each side, or until quite crisp. Drain on paper towels.
5. Lower the heat to medium-high and cook the sweet potatoes and onions for 4-5 minutes, or until sweet potatoes begin to soften. Add spinach and 4 beaten eggs. Cook until eggs are set, stirring frequently. Crumble cooked bacon over mixture and stir in cheddar cheese. Scrape mixture into a bowl and allow to cool for 5 minutes.
6. Once mixture has cooled, scoop 3-4 tbsp mixture onto each dough circle, and fold over, pinching to seal. Gently press a fork along the seam to create ridges along the edges.
7. Combine the remaining lightly-beaten egg with 2 tbsp water and use a pastry brush to lightly brush the empanadas with the egg wash. Transfer empanadas to the floured baking sheet and bake for 12-15 minutes, or until empanadas are golden brown and glossy.