Empanadas De Zarzamora Blackberry 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.

EMPANADAS

Steps:

• DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
• AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
• Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
• Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

EMPANADAS DE FRUTA

Steps:

• Mix flour, salt and sugar; add shortening and mix well.
• Add beaten egg to water and then to dry mixture.
• Dough should be soft but not sticky.
• Make small balls of dough.
• Roll out to 5 inches diameter and 1/8" thick.
• Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together.
• Pinch edges between thumb and fore finger giving the dough a half-turn.
• Fry in deep fat until golden brown.
• Drain.
• To make fruit filling, add enough water to cover the dried fruit and raisins.
• Cook over low heat until tender.
• Add sugar, spices, and nuts.
• Mix until well blended. ( A 21 oz. can of fruit pie filling can be
• substituted for the fruit filling.)

EMPANADAS SALTEñAS

Steps:

• Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
• Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
• Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
• Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.
• Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
• Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.