Breakfast Empanadas

For dough, pulse flour, 1/2 teaspoon salt, and 10 tablespoons butter in the bowl of a food processor fitted with a metal blade attachment until mixture resembles coarse meal. Add ¼ to ⅓ cup ice water in a steady stream until dough forms. Remove and pat into a disc. Cover with plastic wrap and chill for 1 hour.

Heat remaining butter in medium frying pan over medium heat. Add onion and cook until soft, about 4 minutes. Reduce heat to medium-low.

In a medium bowl, whisk eggs, yolks, all but 1 tablespoon heavy cream,¼ remaining teaspoon salt, pepper, and nutmeg together. Add 1 cup Gruyère and transfer to heated pan. Whisk until eggs just begin to set, 8 to 10 minutes. Transfer to bowl and stir to cool. Add bacon and set aside.

Preheat oven to 425°F. Line a baking pan with parchment paper. Divide dough into 6 equal pieces and roll each into an 8-inch round. Place an equal amount of filling in center of each dough round, and sprinkle with remaining Gruyère. Fold over dough and crimp with fork tines to seal. Transfer to prepared baking pan. Brush empanadas with remaining heavy cream and bake until golden, about 20 minutes.