Fruit Filled Dessert Empanadas With Guillermo Recipe
Servings: 12
Ingredients
- 21 ounce membrillo (quince) paste cut 1" pcs
- 1 can guayaba (guava) paste - (21 ounce) cut 1" pcs
- 14 ounce frzn mamey puree (optional)
- 1 1/2 lb well-chilled cream cheese cut 1/2" pcs
- 1 lrg egg lightly beaten with
- 1 Tbsp. water Peanut oil for frying Confectioners' sugar
- 4 c. all-purpose flour plus more
- 2 tsp baking pwdr
- 1 tsp coarse salt
- 3/4 c. lard (or possibly pure vegetable shortening)
- 3/4 c. unsalted butter - (1 1/2 sticks)
- 3/4 c. cool water about
Directions
- Make the Empanada Dough: Combine flour, baking pwdr, and salt in the bowl of a food processor fitted with the steel blade. Add in lard and butter, and pulse till it is the texture of coarse meal. With the processor running, slowly add in sufficient water to create a hard dough. Transfer to a lightly floured work surface, and knead till the dough comes together and is smooth. Wrap dough in plastic wrap, and refrigeratefor 1 hour.
- In a medium bowl, combine the membrillo, guayaba, and mamey. Gently mix in the cream cheese, trying to retain the 1/2-inch pcs. Cover bowl with plastic wrap, and place in freezer for 15 min.
- Fill a small bowl with cool water. Roll out dough to a 1/8-inch thickness. Using a 5-inch plate as a template, cut out 24 circles. Spoon about 1/4 c. chilled filling into center of a circle, leaving a 1/2-inch border. Brush border with cool water. Fold the dough over, stretching it slightly, to create a half-moon shape. Beginning at one end, press the edges together to seal, while trying to remove any air pockets. Press again to ensure which empanadas are well sealed. Using a fork, crimp edges to create a decorative edge. Repeat with remaining circles.
- Brush the empanadas with egg wash, and chill for at least 1/2 hour but no longer than 1 day. (Once filled, the empanadas may be frzn and fried later.)
- Heat 4 inches of peanut oil in a large, deep saucepan to 375 degrees. Fry empanadas in batches, till puffed and browned and filling is bubbling inside, about 3 min. Remove, and immediately sprinkle heavily with confectioners' sugar. Serve immediately.
- This recipe yields about 30 empanadas.
- Yield: 30 empanadas
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 375 | |
| Calories from Fat 224 | 60% |
| Total Fat 25.14g | 31% |
| Saturated Fat 12.51g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 412mg | 17% |
| Potassium 54mg | 2% |
| Total Carbs 31.84g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.15g | 0% |
| Protein 4.94g | 8% |
