Empanadas De Miel Nueces Y Frutas Food

EMPANADAS DE MIEL, NUECES Y FRUTAS

Steps:

• Calienta el horno a 350°F.
• Cocina y revuelve las frutas, las pecanas y la miel en una cacerola a fuego medio-bajo durante 3 min. Retíralo del fuego.
• Con un rodillo estira la masa sobre una superficie ligeramente enharinada hasta que tenga un grosor de 1/8 pulg. Corta la masa en 18 círculos con un cortador de galletas de 3 pulgs., volviendo a estirar los restos de masa, según sea necesario. Coloca 1-1/2 cdta. de la mezcla con frutas y 1/2 cdta. de queso crema en el centro de cada círculo. Pincela los bordes del círculo con huevo; dobla por la mitad y sella los bordes con un tenedor. Haz un pequeño corte en la parte superior de cada empanada con un cuchillo afilado. Coloca en una charola (bandeja) para hornear forrada con papel de aluminio. Barnízalas con el huevo restante.
• Hornea de 20 a 25 min. o hasta que estén doradas.

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.)

BANANA NUTELLA EMPANADAS ( EMPANADAS DE PLATANOS Y CHOCOLATE)

Steps:

• In small bowl, mix banana and Nutella until combined (it will thicken and become stiff).
• Set aside.
• Divide dough in half.
• Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick.
• Using square or round 3-inch cookie cutter, cut out 8 pieces per half.
• Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout.
• Brush outer perimeter with water and fold dough to make a closed pocket.
• Press edges together with fork.
• Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes.
• Preheat oven to 400F and bake empanadas until golden, about 20 minutes.
• Serve warm with cinnamon ice cream or whipped cream, if desired.

ECUADORIAN EMPANADAS DE VIENTO - CHEESE EMPANADAS - ECUADOREAN

Steps:

• Mix flour and baking powder well. Cut in shortening.
• Mix water, salt and lemon juice. Stir well.
• Blend water into the flour mixture, a bit at a time until you get a soft dough. Knead it well.
• Roll out dough until it is pretty thin. Cut circles with a cup or cutter, of the size you desire.
• Start heating your oil.
• Put 1 tbsp filling (depending on size of circles you have cut) into the middle of each circle. Fold over and turn the edges to seal well.
• Fry them in a skillet, with a lot of oil. Spoon hot oil over them as they fry, so that both sides get golden and you don't have to turn them. They puff up as you spoon the oil over them.
• Remove to a plate lined with paper towels to drain. Sprinkle with sugar and serve immediately, as the dough and the cheese hardens when they get cold.