Pear And Cheese Empanadas Recipes

PEAR EMPANADAS, CHILEAN RECIPE

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 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

SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY

Steps:

• Blend all the cashew cream ingredients in a blender until smooth. Set aside.
• Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
• Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
• Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
• Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
• For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
• Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
• Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
• Brush with an egg wash before putting on a baking sheet.
• Bake 20-25 minutes or until golden brown.
• Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
• Enjoy!

EMPANADAS DE PERAS (PEAR PASTRIES)

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.

FRESH PEACH EMPANADAS

Steps:

• Place flour in a medium bowl. Whisk in sugar and salt. Cut in butter using 2 knives or a pastry cutter. Gently work in cream cheese and sour cream until dough is combined.
• Turn dough out onto your working surface. Quickly gather crumbs together into a square; fold square in half. Flatten dough out into a larger square using a rolling pin; fold in half again. Roll out one more time and fold into thirds, like a letter. Wrap dough in plastic wrap. Chill until firm, about 1 hour.
• Mix peaches, 3 tablespoons sugar, and cinnamon in a small bowl. Let sit for about 15 minutes. Transfer filling mixture into a strainer over a bowl to drain the excess juices for 15 minutes, stirring occasionally.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Roll pastry dough onto a floured surface to about 3/8-inch thickness. Cut out 15 to 20 circles about 4- to 6-inches in diameter. Place 2 teaspoons of filling into the middle of each circle. Fold dough in half over the filling and seal edges together with your fingers. Press edges together with the tines of a fork to make a decorative seal, if desired.
• Place empanadas on the prepared baking sheet; brush with egg and sprinkle with remaining sugar.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from oven and let cool for 5 minutes before serving.

EMPANADAS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place diced potatoes in a medium saucepan and cover with water. Place over high heat and bring to a boil. Boil for 5 minutes, or until potatoes are tender. Drain.
• Place a large skillet over medium heat. Add olive oil, then onion. Toss lightly to coat. Saute onion for 5 minutes, then add cooked potatoes. Saute mixture an additional 10 minutes, until onions are caramelized and potatoes are lightly browned.
• Place potatoes and onions in a large bowl. Add hard-cooked eggs, olives, and raisins. Mix well. Add salt and pepper to taste.
• Roll out pastry and cut 32 3-inch circles. Place a heaping tablespoon of filling on one half of each circle. Fold pastry in half and crimp edges with a fork. Place empanadas on a baking sheet and brush each one with beaten egg.
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Serve hot.

BEEF AND CHEESE EMPANADA RECIPE BY TASTY

Steps:

• Heat oil in a large skillet.
• Cook down onions until translucent.
• Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
• Preheat oven to 400°F (200°C).
• Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
• Roll out the pie crust and cut into 4 pieces.
• Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
• With a fork, crimp down the 2 sides so the stuffing stays in.
• Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
• Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
• Let it cool for a few minutes
• Enjoy!

PANCETTA, PEAR & PECAN PUFFS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough into 24 circles. Transfer to parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. , Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans., Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature.

LEEK, PROSCIUTTO AND CHEESE EMPAñADAS

Steps:

• Preheat oven to 425°F.
• In a small heavy skillet cook leek and prosciutto in oil over moderate heat, stirring, until leek is softened. Add water and cook, covered, over low heat until leek is soft, about 10 minutes. Pour off any excess water. Remove skillet from heat and add salt and pepper to taste. Let filling cool completely and stir in cheese.
• Roll out puff pastry on lightly floured surface into a 12-inch square and with a 4-inch round cutter cut out 4 rounds.
• Divide filling among rounds, mounding it in the center, and brush edges of rounds with water. Fold rounds in half, pressing edges together firmly, and crimp edges with tines of fork to seal well.Empanadas may be prepared up to this point 1 day in advance and dept covered and chilled.
• Arrange empanadas on a dampened baking sheet and brush with egg wash. Prick top of each empanada several times with fork (for steam vents). Bake empanadas in upper third of oven until puffed and golden, 12 to 15 minutes.

BEEF AND CHEESE EMPANADAS

Steps:

• Make the Dough: Process the flour, sugar and salt together in a food processor until combined, about 6 seconds. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs with butter bits no larger than small peas, about 16 pulses.
• Transfer the flour mixture to a large mixing bowl. Working with 1/4 cup of water at a time, sprinkle the water over the flour mixture and stir it in using a rubber spatula, pressing the mixture against the side of the bowl to form a dough, until no small bits of flour remain (you may not need to use all of the water).
• Turn the dough out onto a clean work surface and divide it into 2 equal pieces. Press each dough half into a cohesive ball, then flatten the ball into a 6-inch disk. Wrap each disk in plastic and refrigerate until firm but not hard, about 2 hours or up to 2 days.
• Line 2 baking sheets with parchment paper; set aside. Remove 1 disk of dough from the refrigerator (if refrigerated longer than 2 hours, let sit at room temperature until malleable). Roll the dough out on a lightly floured work surface into an 18-inch circle about 1/8 inch thick. Using a 3-inch round biscuit cutter, cut out 24 rounds and transfer them to the prepared baking sheet. Wrap the baking sheet with plastic wrap and refrigerate. Repeat with the second disk of dough and the second prepared baking sheet.
• Make the Filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat until just shimmering. Add the onion and cook until softened, 5 to 7 minutes. Stir in the tomato paste, garlic, oregano, cumin, cloves, and cayenne and cook until fragrant, about 30 seconds. Stir in the beef and cook, breaking up the clumps with a wooden spoon, until no longer pink, about 4 minutes.
• Stir in the broth, reduce the heat to low, and simmer until the mixture is moist but not wet, about 8 minutes. Off the heat, stir in the sugar and season with salt and pepper to taste. Transfer mixture to a medium bowl, cover with plastic wrap and refrigerate until completely cool, about 1 hour. Stir in the cheese and continue to chill until needed, up to 3 days.
• Assemble the empanadas: Working with the first batch of dough rounds, place about 1 teaspoon of the chilled filling in the center of each dough round and moisten the edge of the dough round with water, using either your finger or a pastry brush. Fold the dough in half over the filling, making a half-moon shape. Pinch the seam along the edge to secure. Using a dinner fork, crimp the sealed edge to secure. Arrange them on a fresh, parchment-lined baking sheet. Wrap the baking sheet tightly with plastic wrap and refrigerate while making a second batch of empanadas using the remaining dough rounds and filling. Follow freezing instructions at this time if making ahead.
• To serve: Adjust 2 oven racks to the upper-middle and lower-middle positions and heat the oven to 425 degrees F. Unwrap the empanadas and brush with the egg and bake until golden brown, about 20 minutes, switching and rotating the trays halfway through the baking time. Let cool for 5 minutes before serving.