PEAR EMPANADAS, CHILEAN RECIPE
Amazing sweet empanadas.
Provided by Pilar Hernandez
Categories Sweets
Time 1h30m
Yield 24
Number Of Ingredients 14
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.
PANCETTA, PEAR & PECAN PUFFS
I was recently at a wedding reception where the menu was all small bites. Here's my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 178mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
EMPANADAS DE PERAS (PEAR PASTRIES)
Posted for Zaar World Tour II, this traditional Chilean treat is from Eliana Parra's Aunt Rose and Sundays at Moosewood Restaurant. These empanadas may also be simply made using your favorite flavor of canned pie filling.
Provided by Debs Recipes
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 215.7, Fat 6.8, SaturatedFat 4, Cholesterol 50.6, Sodium 82.4, Carbohydrate 38.9, Fiber 2.9, Sugar 27.3, Protein 2.4
BRAZILIAN EMPANADAS
this is not my own personal recipe, i added it for the zaar world tour game and now zaar reps refuse to remove it.
Provided by catalinacrawler
Categories Brazilian
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Sift together the flour, salt, and turmeric.
- Work in the butter and shortening until it has a cornmeal-like consistency.
- Add the egg and the beer, and work until incorporated.
- Cover with a wet towel, and rest for 15 minutes.
- Meanwhile, saute the onion, tomatoes, and hearts of palm in butter for 2 to 3 minutes, until soft.
- Deglaze with the sherry.
- Add the tomato paste and cook for 1 minute.
- Add shrimp and cook for 2 minutes.
- Season with salt and pepper. Let cool to room temperature.
- Preheat oil to 350°F.
- Roll dough into 1-inch balls and flatten into rounds approximately 3-inches in diameter.
- Spoon 1 tablespoon of stuffing onto each round, fold the dough in half, brush edges with egg yolk, and pinch to seal.
- Fry the empanadas for 4 minutes.
Nutrition Facts : Calories 217.1, Fat 11.7, SaturatedFat 5.6, Cholesterol 60.4, Sodium 247.9, Carbohydrate 17.1, Fiber 1.1, Sugar 0.7, Protein 5.5
SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY
Here's what you need: cashews, goat cheese, cream, milk, sugar, salt, onion, garlic, ground pork, ground beef, salt, pepper, tomatoes, pear, apple, peach, plantain, raisin, almond, pine nuts, poblano chiles, flour, salt, butter, milk, egg, egg wash, fresh cilantro, pomegrante
Provided by Cyrus Kowsari
Categories Dinner
Yield 6 servings
Number Of Ingredients 29
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!
Nutrition Facts : Calories 961 calories, Carbohydrate 67 grams, Fat 63 grams, Fiber 6 grams, Protein 38 grams, Sugar 32 grams
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