Berry Empanadas Empanadas De Bayas Recipes

Steps:

• 1. Crust: In large bowl, combine flour, salt and baking powder - mix well. Add shortening, cutting it in by hand until the consistency of cornmeal. Add the chicken stock and knead until completely incorporated. Let the dough rest, covered with saran wrap for at least 30 minutes in the refrigerator.
• 2. Filling: Combine the berries, goat cheese and sugar - mix well.
• 3. In a small bowl, beat together the eggs and water to make a wash.
• 4. Roll out the chilled dough to 1/4" thickness on a lightly floured surface. Cut out 4" rounds.
• 5. Place a heaping spoonful of the filling in the center of each round. Brush the edges with the egg wash. Fold over into a half-moon shape and seal the edges with the tines of a fork, or if you are really creative, pinch them together and fold over in small scallops for a pretty edge.
• 6. Fill a 10" cast iron or other heavy skillet halfway with peanut oil and heat to 350 degrees F. Place the half-rounds into the oil (carefully!). Fry for 6-8 minutes, turning occasionally until they turn golden brown.

Steps:

• 1. Preheat the oven to 400°F, and line two baking sheets with parchment paper. Cook the blackberries, apple, flour, cinnamon and 6 tablespoons of sugar in a heavy saucepan over medium heat, stirring often, until the mixture just boils and is thickened, about 5 minutes. Take care not to break up the berries too much while stirring. Transfer to a shallow bowl to cool. Place a heaping tablespoon of fruit filling in the center of the empanada disc. Moisten the edges of the dough with milk and fold in half, pressing the edges to seal. Transfer to a lined baking sheet and press the tines of a fork around the edges or make a decorative repulgue [video]. Arrange the empanadas 1 inch apart on the baking sheet. Repeat the process with the remaining discs and filling. Brush the empanadas with milk and sprinkle them with the remaining 2 tablespoons of sugar. Bake until empanadas are golden, approximately 15 minutes. Remove them from the baking sheets to cool.

Steps:

• Pre-heat oven to 400º.
• Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well.
• Gently fold in berries.
• Roll out pastry and cut into twelve 4 1/2-inch rounds.
• Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges.
• Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork.
• Repeat this procedure until all rounds are folded and sealed.
• Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon.
• Brush each empanada with melted butter and sprinkle with cinnamon-sugar.
• Bake on greased cookie sheet 18-20 minutes or until golden brown.