Berry Empanadas Recipes

TEXAS BLACKBERRY AND STRAWBERRY EMPANADAS

Steps:

• In a large mixing bowl, combine flour, sugar, salt and baking powder and mix well. Add shortening and break it up by hand until it resembles cornmeal. Add chicken stock and knead until all is incorporated. Let it rest, covered, for at least 30 minutes in cooler.
• Meanwhile, make the filling. Combine blackberries, strawberries, goat cheese and sugar and mix well.
• When the dough has chilled, roll it out to 1/4-inch thickness on a lightly floured surface with a rolling pin. Cut circles out of the dough with a 4-inch round cutter. Spoon a heaping tablespoon of filling into the center of each dough circle. Beat the eggs and water together in a small bowl. Brush the egg wash all around the edges of the dough. Fold the dough over the filling to make the circles into half moons. Crimp the edges with the tines of a fork to seal the dough closed.
• Heat a pan, filled half way up with peanut oil, to 350 degrees F.
• Fry the empanadas until golden brown, about 6 to 8 minutes, turning them over occasionally with tongs.

BERRY EMPANADAS - EMPANADAS DE BAYAS

Steps:

• Pre-heat oven to 400º.
• Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well.
• Gently fold in berries.
• Roll out pastry and cut into twelve 4 1/2-inch rounds.
• Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges.
• Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork.
• Repeat this procedure until all rounds are folded and sealed.
• Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon.
• Brush each empanada with melted butter and sprinkle with cinnamon-sugar.
• Bake on greased cookie sheet 18-20 minutes or until golden brown.

SWEET STRAWBERRY EMPANADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, sugar, and salt in a bowl. Use a pastry cutter to cut shortening into the dry ingredients quickly until mixture resembles coarse bread crumbs. Sprinkle with cold water and mix with a fork until dough just holds together.
• Run your hands under cold water for 20 seconds, then dry them. Gather dough with your cooled hands and form into 2 balls. Cover one and refrigerate. Flatten the second ball into a large patty.
• Flour a flat, clean work surface. Roll out dough evenly, sprinkling with flour as needed to prevent sticking, to about 1/8-inch thickness. Cut dough into 4-inch circles using a cookie cutter or drinking glass. Dab a little water around the rim of the dough circles to make a good seal when folded over.
• Place a scant tablespoon of strawberry jam in the center of each circle. Fold in half to form a semi-circle. Pinch edges to seal. Transfer to an ungreased cookie sheet. Press edge down with the tines of a fork to seal further. Repeat with remaining circles, then with second ball of dough.
• Brush each empanada lightly with beaten egg. Cut 2 small slits into the top of each one. Sprinkle tops with decorator sugar.
• Bake in the preheated oven until crusts are golden brown, 13 to 15 minutes. Cool on baking sheets for 5 to 10 minutes. Transfer to wire racks to cool further. Serve warm.

PINEAPPLE-BERRY EMPANADAS

Steps:

• Heat oven to 425ºF.
• Unroll 1 pie crust on work surface; cut into 11 rounds with 3-1/2-inch biscuit cutter, rerolling scraps as necessary. Repeat with second crust.
• Mix pineapple, strawberries and dry pudding mix until blended; spoon onto centers of pastry rounds, adding about 1-1/2 Tbsp. to each. Lightly brush edges with water; fold in half to enclose filling. Seal edges with fork.
• Place on parchment-covered baking sheet; brush with egg. Cut slits in tops to vent; sprinkle with sugar.
• Bake 12 to 13 min. or until golden brown.