Cuban Manchego Cheese Turnovers Recipes

DATE TURNOVERS

Steps:

• Heat dates, water, and 1/4 cup brown sugar in a saucepan over medium heat; cook until dates are very soft, about 5 minutes. Set aside to cool to room temperature.
• Stir vinegar into milk in a bowl; set aside to curdle, about 10 minutes.
• Whisk flour and baking soda together in a large bowl; stir in oats and 1 1/2 cups brown sugar. Stir butter, shortening, and milk mixture into flour mixture; cover dough and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Roll dough out on a lightly floured surface about 1/8-inch thick; cut dough circles with a round cookie cutter. Place about 1 tablespoon date mixture in the center of each circle; fold circle in half and press edges together tightly to seal. Place cookies on the prepared baking sheets.
• Bake in the preheated oven until golden, about 10 minutes. Remove to cool completely on a wire rack.

TINY CHICKEN TURNOVERS

Steps:

• In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
• On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
• Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
• Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

CUBAN CHEESE TURNOVERS (EMPANADA DE QUESO)

Steps:

• Combine flour and salt in a large bowl.
• Cut in 1/2 lb butter with pastry blender.
• Add one egg and vinegar.
• Slowly add water, as needed, mixing to form the dough.
• Turn dough out onto plastic wrap and knead until smooth, only a few seconds. Wrap well and chill 30 minutes.
• Saute onion in 2 T butter.
• Add spinach over medium heat.
• Cool, then combine with cheese, hazelnuts, and raisins.
• On lightly floured surface, roll half the chilled dough to 1/8" thick.
• Cut out 3" circles.
• Spoon 1 T filling into the center of each circle.
• Make egg wash with beaten egg and 2 T water.
• Brush egg wash around edges.Fold up edges forming a pouch, and seal.
• Refrigerate the empanadas on greased parchment paper for at least 30 minutes.
• Preheat oven to 375 degrees.
• Brush the empanadas with egg wash.
• Bake until golden brown, about 25 minutes.

KAT'S SAUSAGE TURNOVERS

Steps:

• Crumble the sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and mix in the cream cheese, cayenne pepper, parsley and mushrooms. Remove from the heat, and allow to cool. Chill in the refrigerator for about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll the crescent roll dough, and separate at the perforations. Stretch each one out as large as you can without breaking, and place a large spoonful of the sausage mixture at the large end. Wrap up like a diaper: fold in the sides, and roll towards the point. Press any openings together to seal. Place on a baking sheet.
• Bake for 16 to 20 minutes in the preheated oven, until golden brown.