Quince Empanadas Food

QUINCE EMPANADAS

Steps:

• Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
• Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside.
• Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece.
• Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other, gently fold the edge over on itself to create a fanned look. Alternatively, you can press the edges together with a fork. Transfer empanadas to the baking sheet, brush with beaten, egg and sprinkle with sugar.
• Bake in the preheated oven until golden, about 10 minutes.

EMPANADAS DE CARNE (BEEF EMPANADAS)

Steps:

• Combine the salt and water in a small bowl and stir until the salt is dissolved. Tip the flour into the bowl of a food processor. With the motor running, slowly pour the melted butter into the flour, followed by the salt water. Process until the mixture begins to come together to form a rough dough (do not overmix).
• Tip the dough onto a lightly floured work surface and knead for a couple of minutes until you have a smooth dough ball. Divide the dough in half (this makes it easier to work with) and cover with a clean tea towel. Leave for about 1 hour at room temperature before using. The dough can also be wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 1 month. Bring to room temperature before using.
• Working with one piece of dough at a time, on a lightly floured work surface, roll the dough into a 2 mm (1⁄6 in) thick circle. Cover, and set aside for a further 1 hour. Use a pastry cutter to cut out 12 cm (43⁄4 in) circles of dough, stacking the circles as you go, until you have 24 circles.
• Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring occasionally, for 10-15 minutes, until softened. Stir through the minced beef and cook, stirring to break up any larger pieces of meat, for 8-10 minutes, until browned. Stir through the cumin and paprika. Add 250 ml (81⁄2 fl oz/1 cup) water and cook, uncovered, for 30 minutes, until most of the liquid has evaporated. Remove from the heat and allow to cool completely.
• Preheat the oven to 180°C (350°F). Line two baking trays with baking paper.
• Place 2 tablespoons of the beef mixture in the centre of each dough circle and lightly brush the edges with beaten egg. Fold the dough to enclose the filling and press the edges together to seal. Crimp or pleat the dough, then transfer to the baking trays. Brush the tops of the empanadas with beaten egg, then bake in the oven for 15-20 minutes, until puffed and golden.

QUICK AND EASY EMPANADAS

Steps:

• Brown the ground beef in a frying pan adding the salt and pepper just before done.
• Let the beef cool.
• In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
• Roll the biscuits out flat to about 2-1/2 times their size.
• Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
• Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
• Place on slightly greased cookie sheet and bake at 375 till lightly browned.

FRIED QUINCE EMPANADAS

Steps:

• Preheat the oven to 350 degrees F. Cut a lengthwise slit in each plantain and set on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40-50 minutes. Set aside to cool.
• Meanwhile, make the stuffing: Peel, core and finely chop 3 of the quinces. Peel and core the remaining 2 quinces and cut each into 8 wedges. Drop the wedges into a bowl of cold water to cover and squeeze in the lemon juice.
• Melt the butter in a small saucepan over moderate heat. Add the brown sugar and cook, stirring, until the sugar has melted. Add the finely chopped quinces, ginger, orange zest, cloves and cinnamon and stir to combine. Add 1 cup of water and continue cooking until most of the liquid is gone, about 15 minutes. Add the orange juice and rum and cook until almost all of the liquid is gone, about 5 minutes. Drain the quince wedges and add to the pan. Reduce the heat, cover and cook until the wedges are just soft, about 8 minutes. Remove the pan from the heat, stir in the walnuts and let cool. (The stuffing can be make a day in advance and refrigerated).
• Make the dough in a food processor with a paddle attachment: Peel, trim and discard any tough ends from the plantains. Combine the plantains and salt and pulse until a smooth puree is formed, or mix until just blended. Wrap in plastic and refrigerate about 2 hours.
• To assemble: Roll 2 tablespoons of the dough between your palms to form a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another plastic bag over the dough and press to form a 3 1/2inch circle. Place a quince wedge on half of the dough circle and top it with a teaspoon of the sauce. Fold over to enclose the quince and press the edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes.
• Heat the vegetable oil to 375 degrees F. Gently drop the empanadas into the hot oil and fry until golden, about 6 minutes. With a slotted spoon, remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve hot.