Empanada De Queso Cheese Turnovers Food

APPLE EMPANADAS WITH ALMOND PASTRY CREAM

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large saute pan, melt the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes. Remove from the heat and mash them with a fork while they are still warm, it should look like a chunky applesauce. Allow the apples to cool to room temperature. Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside.
• On a floured work surface, lay out the puff pastry sheets. Using a large (4 1/2-inch) circular biscuit cutter (or cookie cutter) cut 4 large circles per sheet, 8 all together.
• On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture. Brush the edges of each circle with some egg wash. Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry dough and filling. When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie. Brush each one with the remaining egg wash and sprinkle with turbinado sugar. Transfer the empanadas to the prepared baking sheet.
• Bake the pies until they have puffed and are golden brown, about 20 minutes. When the pies come out of the oven, spoon more of the Almond Pastry Cream over them and serve.
• In a large, heavy-bottomed saucepan, combine the whole milk, sugar, almond paste and salt. Whisk over medium heat and bring to a simmer.
• In a small mixing bowl, combine the egg yolks and cornstarch. Whisk until combined and the mixture is creamy and thick. Remove the milk mixture from the heat and slowly add 1/4 cup of the milk liquid to the eggs, whisking constantly. Add the now-tempered egg mixture back into the saucepan with the rest of the milk and return the milk to a simmer for 3 minutes, whisking constantly, until thickened.
• Remove the saucepan from the heat and stir in the butter, 1 tablespoon at a time, whisking until it is fully incorporated. If desired, strain the pastry cream through a sieve. Pour the mixture into a bowl to cool. Place plastic wrap directly on the surface to prevent a skin from forming. Allow the cream to cool completely in the refrigerator until cold and set, at least 2 hours.

POBLANO CREAM CHEESE EMPANADAS

Steps:

• Preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray.
• In a medium bowl, combine the cream cheese and poblanos until well incorporated. Season the filling with salt and pepper.
• Unfold 1 sheet puff pastry on a lightly floured surface. Using a floured rolling pin, roll out to 1/4-inch thickness. Using a 5-inch diameter cutter, cut out 4 circles. Repeat with the remaining puff pastry sheet. Spoon 1 tablespoon cream cheese mixture in the center of each round. Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork.
• Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 30 minutes. Serve warm.

CHILEAN-STYLE CHEESE EMPANADAS (FRITAS DE QUESO)

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
• Gently mix the vegetable shortening into the flour.
• Place the milk and water in a saucepan and heat until almost boiling.
• Stir the hot liquid into the flour mixture. Add more water (1 tablespoon at a time) if the mixture seems too dry and crumbly, or add more flour if the mixture is too wet and sticky.
• Knead dough gently until well mixed and homogenous.
• Divide dough into 16 portions, and roll each piece into a ball. Let the dough rest for 5 minutes.
• Grate or finely chop cheese.
• Roll each ball of dough into a 6- to 7-inch circle.
• Place 1 ounce of cheese in the center of each dough circle.
• Fold the dough in half over the cheese to form a semicircle.
• Press down firmly along edges to seal.
• Roll the edge inward over itself and press down again to seal.
• Crimp edge decoratively with a fork, pressing to seal.
• In a deep-sided skillet, pot, or deep-fat fryer, heat several inches of vegetable oil to 350 F. Fry empanadas in batches, turning at least once, until golden brown.
• Drain empanadas on paper towels.
• Empanadas can be kept warm in a 200 F oven for up to 1 hour before serving. Serve warm.

EL SOL BAKERY'S EMPANADAS

Steps:

• Preheat the oven to 350 degrees F.
• Make a flour well. In the center add shortening, sugar, salt and water. With hands, mix all ingredients together, kneading until the texture resembles soft but not sticky dough. Lightly grease sheet pan and divide dough into 6 even balls. Flour a working surface and rolling pin. Roll out each ball into an oval shape and pour 2 tablespoons of your favorite fruit pie filling on half of the oval shape. Fold and seal the sides with a fork.
• Lightly brush egg on topside of empanada. Place empanadas on lightly greased pan. Place in oven and bake for 15 to 18 minutes or until golden light color. Cool slightly on rack before serving.

EMPANADAS FRITAS DE QUESO

Steps:

• Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
• Bake in preheated oven until golden-brown, about 20 minutes.
• Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

EMPANADA DE QUESO (CHEESE PASTRIES)

Steps:

• Combine the flour with the salt, sugar and baking powder in a bowl.
• Add the butter and cut into the flour with a pastry blender or 2 knives.
• Beat the egg yolks lightly and combine with the milk.
• Stir into the flour to form a soft dough.
• Wrap in waxed paper and chill for 1 hour.
• Beat the egg whites and fold in the grated cheese and chili powder.
• Roll out the dough as thinly as possible on a floured board.
• Cut the dough into 48 circles with a glass.
• Place 1/3 tablespoon of the cheese mixture on half of the circles and cover with the remaining circles.
• Moisten the edges with a little water and press together.
• Arrange the pastries on a baking sheet and bake in a preheated 375f degree oven for 15 minutes.

EMPANADA DE QUESO: CHEESE TURNOVERS

Steps:

• In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.
• Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.
• On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.
• Refrigerate the empanadas on greased or parchment lined baking sheets at least 30 minutes.
• Preheat oven to 375 degrees F.
• Brush the empanadas with egg wash and bake until golden brown, about 25 minutes.

CUBAN CHEESE TURNOVERS (EMPANADA DE QUESO)

Steps:

• Combine flour and salt in a large bowl.
• Cut in 1/2 lb butter with pastry blender.
• Add one egg and vinegar.
• Slowly add water, as needed, mixing to form the dough.
• Turn dough out onto plastic wrap and knead until smooth, only a few seconds. Wrap well and chill 30 minutes.
• Saute onion in 2 T butter.
• Add spinach over medium heat.
• Cool, then combine with cheese, hazelnuts, and raisins.
• On lightly floured surface, roll half the chilled dough to 1/8" thick.
• Cut out 3" circles.
• Spoon 1 T filling into the center of each circle.
• Make egg wash with beaten egg and 2 T water.
• Brush egg wash around edges.Fold up edges forming a pouch, and seal.
• Refrigerate the empanadas on greased parchment paper for at least 30 minutes.
• Preheat oven to 375 degrees.
• Brush the empanadas with egg wash.
• Bake until golden brown, about 25 minutes.