Berry Empanadas Food

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.

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.

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.

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.