Berry Empanadas Recipes

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.

Steps:

• In a large pot, over medium heat, melt the vegetable shortening. Add the onions, shallots, and garlic and cook until they are soft but not browned.
• Lower the heat and add the tomato sauce, tomato paste, chopped mixed green and red peppers, parsley, wine, stock, and mushrooms.
• Bring a large pot of water to the boil. Add the carrots, zucchini, squash, and broccoli and cook until the vegetables are al dente. Add the mixed vegetables and spinach and heat through. Drain the vegetables and put them into an ice bath. When cool, drain well.
• Put the vegetables back into the pot along with the creamed corn. Mix in the red pepper flakes, paprika, oregano, Cajun seasoning, and salt and pepper, to taste. Refrigerate for at least 2 hours.
• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Place 1/4 cup vegetable mixture on the middle of each empanada dough disk. Avoid reaching the edges with the filling because oiliness will prevent good sealing. Slightly wet the edges, fold in half, and stick edges together. The shape should resemble a half-moon. Seal by pinching the edge between your thumb and index finger to make a curl about 5 or 6 times. Other sealing procedures like pinching without curling or using a fork to seal will not prevent the juices from leaking.
• Place the finished empanadas on the cookie sheet and brush them with the egg yolk. Cook until they are golden brown, about 25 to 30 minutes.

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.

Steps:

• Heat oven to 425ºF.
• Unroll 1 pie crust on work surface; cut into 11 rounds with 3-1/2-inch biscuit cutter, rerolling scraps as necessary. Repeat with second crust.
• Mix pineapple, strawberries and dry pudding mix until blended; spoon onto centers of pastry rounds, adding about 1-1/2 Tbsp. to each. Lightly brush edges with water; fold in half to enclose filling. Seal edges with fork.
• Place on parchment-covered baking sheet; brush with egg. Cut slits in tops to vent; sprinkle with sugar.
• Bake 12 to 13 min. or until golden brown.

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.