Spring Flowers Fruit Empanadas Recipes

SPRING FLOWERS FRUIT EMPANADAS !

Steps:

• Spread flour on surface to roll the pie crust thinner and bigger (about 10 x 15 inches). Using a 4-inch circle cutter (or glass rim), cut out as many circles of dough as you can.
• Open a can of pie filling and put a teaspoon in it. Get a small amount of water in a saucer to dip your fingers in to dampen the pie crust circle's outer edge (about 1/8 of an inch around). Placing one circle of dough on a dry plate, dampen the outer edge with water. Spoon about 3 cherries into the center of the dough circle.
• Take a second circle of dough, gently roll it a tiny bit larger. Place it over the one with water and fruit. Press them together around the edges.
• Fold over a little piece of the edge and press down. Skip a spot and fold another piece of the dough edge over and press down. Repeat until you go all the way around the circle of dough. It will look like a flower.
• Repeat the above steps until you want to switch to a different flavor of pie filling. Put about the same amount of pie filling in that you had been doing. Repeat process until all are done. I Put them on a wax paper lined baking sheet to keep them from sticking, while making more.
• Heat the oil. Depending on the size of your pan, cook one or two at a time. They cook very fast! The crust will be a pretty golden brown. (About 35 seconds on each side). Remove Empanadas from oil with slotted spoon and place on paper towel lined plate to drain and cool slightly.
• Put sugar and cinnamon into a large bowl and mix together well. Put warm Empanadas into the sugar mixture and sprinkle tops with sugar (I do two at a time). Place on a platter and when all are done... Serve!

NEW MEXICO FRUIT EMPANADAS

Steps:

• Preheat the oven to 325 degrees F.
• For the dough: Mix the flour oil, baking powder, cinnamon, sugar. Add just enough water to make the dough silky. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter.
• For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Spoon 2 tablespoons of fruit on one half of a circle of dough, then fold it over to look like a half-moon. Pinch the edges with a fork to seal.
• Bake until brown, about 15 minutes, then sprinkle with cinnamon sugar.

MUSHROOM EMPANADAS

Steps:

• Add the canola oil to a pan and heat on medium heat until hot. Add the onions and cook until translucent, about 10 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, then add garlic. Cook, stirring well, for 1 minute, then remove from heat. Strain the mixture and let it cool.
• Add parsley and mozzarella.
• Use a tablespoon to drop a generous portion of filling in the center of a dough disc and fold so that it looks like a half-moon. Make sure the edges are completely sealed to prevent the filling from coming out while baking. (This is very important because the cheese will otherwise run out of the empanada.)
• Preheat the oven to 400 degrees F.
• Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
• Make sure to put them on a beautiful plate and enjoy with a glass of wine or a beer. Oh, and eat them with your hands, with friends and family-the way empanadas are meant to be enjoyed!
• Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
• Add the butter and mix until blended, another 2 minutes.
• Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
• Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
• Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
• Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate a stack and refrigerate or freeze to use later.

SWEET EMPANADAS DOUGH RECIPE

Steps:

• Whisk the flour, kosher salt, and cinnamon together in a large bowl,
• Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbles.
• Add 1 egg, sugar, vanilla extract and 4 tablespoons of water.
• With your clean hands knead the mixture a few times in the bowl just until you can gather the dough together.
• Transfer the dough to a clean surface and continue to knead the dough adding two tablespoons of water at a time (about 8 to 10 tablespoons total). Note: The dough is ready when it no longer sticks to the counter and it does not look dry.
• Continue to knead about 3 to 5 minutes; then form dough into a disk, wrap with plastic, and chill for at least 20 minutes.
• Preheat the oven to 375°F. Line a baking sheet with parchment paper.

BASIC EMPANADAS

Steps:

• Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
• Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
• Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
• Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
• To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.