PEAR EMPANADAS, CHILEAN RECIPE
Amazing sweet empanadas.
Provided by Pilar Hernandez
Categories Sweets
Time 1h30m
Yield 24
Number Of Ingredients 14
Steps:
- Allow cooling completely.
- Add eggs, sugar, milk, and pumpkin. Mix everything into a smooth dough.
- Beat the egg with 1 tablespoon water until blended, 20 seconds.
- Bake for 25 minutes or until browned up and down.
- Let cool for 5 minutes on the baking sheet and move to a wire rack to cool completely.
PEAR AND CHEESE EMPANADAS
Steps:
- Dough: Mix the flour and salt in a medium bowl and make a well in the center. Place the butter, egg and yolk in the well. Rub the mixture between your fingertips until it forms a crumbly mass. Sprinkle with the water and knead in the bowl until it comes together into a dough. (If the dough seems too moist, sprinkle with additional flour, and knead it in briefly.) Divide the dough into 2 thick disks, and wrap each in plastic wrap. Refrigerate until chilled, about 2 hours.;
- Filling: In a medium skillet, heat the walnut and olive oils over high heat. Add the pears and cook, stirring occasionally, until lightly browned and beginning to give off their juices, about 2 minutes. Transfer to a medium bowl and cool completely. Stir in the remaining ingredients. Cover and refrigerate until ready to use.
- Assembly:
- 1 large egg beaten with 1 tablespoon water, for glazing
- If the dough is too hard to roll easily, let it stand at room temperature to warm slightly. On a lightly floured surface, working with 1 portion of dough at a time, roll into a 1/16-inch thick circle. Using a small saucer as a guide, cut out six 4 1/2-inch rounds. Repeat with the remaining dough. Place equal amounts of the filling on the lower halves of the rounds. Fold over to enclose the filling, then crimp closed with the tines of a fork. Place on a parchment paper-lined (or lightly greased) baking sheet. Cover loosely with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F. Brush the empanadas lightly with the egg mixture. Bake until golden brown, 15 to 20 minutes. Serve warm.
PEAR EMPANADAS
Steps:
- In a covered pot, simmer the pears in the water for 30 to 40 minutes, until soft. Drain and reserve the liquid. When pears are cool, place them in a blender with just enough reserved liquid to make a thick puree. Heat 1/2 cup of the leftover pear liquid in a saucepan. Stir in 1/2 cup of the sugar and cook for about 5 minutes, until the sugar begins to caramelize. Add the pear puree, 1/2 teaspoon of the cinnamon and cloves, stirring well. Remove from heat and cool. In a small bowl, combine remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Set mixture aside.
- Prepare dough: In a large bowl, combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grapesized pieces. You should still be able to see chunks of fat. Stir in the iced water. Lightly knead, handling dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill 1 hour or as long as 3 days. The dough can be frozen for as long as a week. On a lightly floured board, roll out dough to 1/8inch thickness and cut 4inch circles. Brush the edge of each circle with the beaten egg mixture and place 2 tablespoons of the filling in the center. Fold dough over to enclose filling. Seal the edges by pressing the top to bottom with the tines of a fork. Chill for at least 30 minutes before baking. Preheat the oven to 350 degrees. Place empanadas on a baking sheet and brush the tops with the egg wash. Sprinkle with cinnamon sugar. With a sharp knife, cut three small slits in the top of each for steam to escape. Bake for 30 minutes, or until dough is golden. Transfer to a cooling rack to cool slightly and serve warm with crema or blue cheese.
- Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week
- Yield: 2 cups
EMPANADAS DE PERAS (PEAR PASTRIES)
Posted for Zaar World Tour II, this traditional Chilean treat is from Eliana Parra's Aunt Rose and Sundays at Moosewood Restaurant. These empanadas may also be simply made using your favorite flavor of canned pie filling.
Provided by Debs Recipes
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Simmer pears in the water for 30-40 minutes until soft; drain, reserving liquid; once pears are cool, purée them in a food processor or blender, stopping food processor occasionally and scraping down its sides and adding enough reserved pear liquid to make a thick purée about the consistency of mashed potatoes.
- Heat 1/2 cup of reserved pear liquid in saucepan; stir in sugar and cook for about 5 minutes until the sugar begins to caramelize; add pear purée, cinnamon, and cloves; stir well; remove from heat and allow to cool.
- Meanwhile, whisk together flour and salt in a large bowl; cut in butter (using pastry cutter, two knives, or your fingers) until mixture resembles coarse crumbs; beat egg yolks with 3 tablespoons ice water then add to flour mixture; stir, adding more ice water a tablespoon at a time, until dough comes together and forms a ball; chill dough for 10 minutes.
- Divide dough into 16 equal-sized balls; on a floured surface, roll each ball into a 3-4" circle; brush edge of each circle with the beaten egg yolk mixture and place 2-3 tablespoons of the filling in the center; fold dough over the filling to form a semi-circle; crimp edges with a fork to seal the empanada; pierce top of each empanada a couple times with fork and brush it with egg yolk mixture; carefully lift empanadas with a spatula and place onto a baking sheet that has been sprayed with no-stick cooking spray; bake at 350° for 30-40 minutes until empanadas are puffy and golden.
- NOTE: For a simple and quick treat, make these empanadas using your favorite flavor of canned pie filling.
Nutrition Facts : Calories 215.7, Fat 6.8, SaturatedFat 4, Cholesterol 50.6, Sodium 82.4, Carbohydrate 38.9, Fiber 2.9, Sugar 27.3, Protein 2.4
QUICK & EASY CARAMELIZED PEARS
Seasonal fruit is the perfect starting point for a memorable meal-ender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.
Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g
AUTHENTIC EMPANADA PASTRY DOUGH
Try this easy and authentic empanada pastry dough! Quick to make since all ingredients are mixed in a food processor, then kneaded just very quickly and it's done. You can make it in advance, just cut it into discs, and freeze for later use.
Provided by Fioa
Categories World Cuisine Recipes Latin American South American Argentinian
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
- Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Turn ball into a bowl and wrap tightly with plastic wrap. Refrigerate at least 30 minutes.
- Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into discs. Freeze discs for later use or use right away for your favorite sweet or savory empanadas.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 15.9 g, Cholesterol 25.7 mg, Fat 4.5 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 200.8 mg, Sugar 0.1 g
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