New Mexico Fruit Empanadas Recipes

QUINCE EMPANADAS

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 butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. 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 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside.
• Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece.
• Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other, gently fold the edge over on itself to create a fanned look. Alternatively, you can press the edges together with a fork. Transfer empanadas to the baking sheet, brush with beaten, egg and sprinkle with sugar.
• Bake in the preheated oven until golden, about 10 minutes.

DRIED FRUIT PASTELITOS

Steps:

• To make the filling, combine the dried fruit and 1 1/2 cups water in a pot over medium-low heat and simmer until fruit is almost mushy, 20 to 30 minutes. Add a little water if needed. Drain the liquid. Working in batches if necessary, put fruit and orange juice in a blender and purée until smooth. Return to the pot, add 1/2 cup sugar, 1/2 teaspoon cinnamon and cloves or nutmeg, and simmer over medium-low heat until thick and jammy.
• To make the crust, heat oven to 400 degrees. In a mixing bowl, combine the flour, baking powder and salt. Using your fingertips, rub in the shortening or lard. Make a well in the center and add 4 to 6 tablespoons water, a small amount at a time, and work it into a dough.
• Divide dough in half and roll each half on a lightly floured board to fit a shallow square or rectangular baking pan, about 9 by 12 inches. Line the pan with one sheet of pastry. Spread the fruit mixture evenly over the pastry, leaving a half-inch border. Place second sheet of pastry over the fruit mixture. Cut the pastry edges to just fit inside the rim of the pan. Press the edges of pastry together to seal around the edges. Brush top with milk. Mix 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon and sprinkle over the pastry. Poke holes in pastry with a fork. Bake 30 minutes, until golden brown. Cool and cut into square.