Sweet Strawberry Empanadas Food

TEXAS BLACKBERRY AND STRAWBERRY EMPANADAS

Steps:

• In a large mixing bowl, combine flour, sugar, salt and baking powder and mix well. Add shortening and break it up by hand until it resembles cornmeal. Add chicken stock and knead until all is incorporated. Let it rest, covered, for at least 30 minutes in cooler.
• Meanwhile, make the filling. Combine blackberries, strawberries, goat cheese and sugar and mix well.
• When the dough has chilled, roll it out to 1/4-inch thickness on a lightly floured surface with a rolling pin. Cut circles out of the dough with a 4-inch round cutter. Spoon a heaping tablespoon of filling into the center of each dough circle. Beat the eggs and water together in a small bowl. Brush the egg wash all around the edges of the dough. Fold the dough over the filling to make the circles into half moons. Crimp the edges with the tines of a fork to seal the dough closed.
• Heat a pan, filled half way up with peanut oil, to 350 degrees F.
• Fry the empanadas until golden brown, about 6 to 8 minutes, turning them over occasionally with tongs.

SWEET EMPANADAS

Steps:

• Cream butter and cream cheese together in a large mixing bowl until well blended and smooth; add the flour and beat well.
• Shape the dough into a smooth ball, wrap in cling film, and chill in the fridge for 8 hours.
• Remove dough from refrigerator 20 minutes before using and preheat the oven to 190C, 375F, gas mark 5.
• Lightly flour a work surface and roll the dough out to 1/4-inch thick; cut into circles using a 3-inch biscuit cutter.
• Place a small spoonful of jam in centre of each circle, moisten edges with water then fold over to form a half circle and press the edges together.
• Place on un-greased baking sheets and bake for 15 to 20 minutes; while the empanadas are baking mix the sugar and cinnamon together.
• Remove from the oven and immediately roll in the cinnamon sugar.

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.

SWEET AND SPICY EMPANADAS

Steps:

• For the sauce:
• Combine all ingredients and whisk till smooth.
• For the empanadas:.
• Take the pastry sheets out of the freezer 40 minutes before your empanadas will be ready to be filled.
• Preheat the oven to 400 degrees.
• Peel the potatoes and dice them fairly small. Cover them with water and simmer for 10-15 minutes, or till tender.
• Meanwhile, mince the onion and place in a large bowl with the beef, all the sugar and spices, and the milk. Knead with your hands until the mixture is very soft.
• Cook the meat mixture in a skillet over medium heat until the beef is browned.
• Drain the potatoes and mix them in with the meat. Drain any excess fat. (The potatoes should soak most of it up).
• Cut the pastry into 24 equal rectangles and divide the mixture between them.
• Divide the cream cheese into 24 portions as well and squish it on top of the meat so it evenly covers.
• Fold the pastry over and seal the edges by folding or pinching.
• Place on baking sheet and bake for 13-15 minutes, or until puffy and golden brown.
• Remove from oven, place on serving plate, and dip in the sauce if you desire!

SWEET PLANTAIN EMPANADAS

Steps:

• Boil plantains in a large pot of water until tender, 20 to 30 minutes; drain.
• Peel plantains while still hot and mash in a bowl until smooth.
• Pour mashed plantains into a saucepan; add 1/2 cup sugar, 2 cinnamon sticks, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Cook and stir over medium heat until sugar is dissolved, about 5 minutes. Refrigerate until cooled, about 20 minutes.
• Whisk 1/2 cup milk and cornstarch together in a small bowl until smooth.
• Combine 2 cups milk, 2 tablespoon sugar, lemon zest, 1 cinnamon stick, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a saucepan over medium heat; bring to a boil. Add cornstarch mixture and cook, stirring constantly, until filling thickens, 3 to 5 minutes.
• Pinch off a piece of the plantain mixture and roll into a ball the size of a golf ball. Flatten into a disc and place 1 tablespoon of filling in the center; fold in half and press edges to seal into an empanada. Repeat with remaining plantain mixture and filling.
• Heat oil in a deep skillet. Fry empanadas in batches until golden brown, about 5 minutes per side. Drain on paper towels.