Quince Empanadas Recipes

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BISON EMPANADAS

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings (about 20 empanadas total)

Number Of Ingredients 22



Bison Empanadas image

Steps:

  • For the pastry: Combine the flour and salt in a large bowl. Cut in the butter and shortening with a pastry blender or two forks until the mixture resembles a coarse meal. Gradually add enough ice water to the mixture while mixing with a wooden spoon to form into a ball of dough.
  • Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the dough and place another sheet of plastic wrap on top.
  • Rolling from the center, roll until the dough is about 1/8-inch thick. Remove the top piece of plastic wrap and cut out circles with a 4-inch round cookie cutter. Refrigerate the dough circles until ready to use.
  • For the bison filling: Sautee bison in a skillet until cooked, then drain meat and return to the skillet. Add dried cranberries, onions, garlic and jalapeno and sautee until onions are soft.
  • Add tomatoes and chiles, salt, pepper, cinnamon, cloves, cumin and lime juice and simmer for 5 minutes.
  • Preheat the oven to 350 degrees F.
  • Place a spoonful of filling in the center of each circle of pastry, then fold pastries in half, and fold and crimp edges. Place on an ungreased cookie sheet and brush the half-rounds with the beaten egg.
  • Bake until golden brown, 15 to 20 minutes.
  • For the chipotle mayo: Whisk together mayonnaise, ketchup, chile powder and lime juice in a bowl. Serve with the empanadas.

1 1/2 cups all-purpose flour, plus additional for dusting
1/2 teaspoon salt
1/4 cup (4 tablespoons) butter
1/4 cup vegetable shortening
4 to 5 tablespoons ice water
1 pound ground bison
1/2 cup sweetened dried cranberries
1/2 cup diced onion
2 cloves garlic, diced
1/2 jalapeno, diced
1/2 cup canned diced tomatoes with green chiles, such as Rotel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground cumin
Juice from 1/2 lime
1 egg, beaten
1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon chipotle chile powder
Juice of 1/2 lime

FRIED QUINCE EMPANADAS

Provided by Food Network

Categories     dessert

Yield 4 to 6 servings

Number Of Ingredients 14



Fried Quince Empanadas image

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.

3 large ripe plantains, unpeeled
5 large ripe quince
Juice of 1 lemon
1 tablespoon unsalted butter
1 cup light brown sugar
1 tablespoon grated fresh ginger
Zest and juice of 1 orange
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/2 cup dark rum
1/2 cup walnuts, coarsely chopped
1 teaspoon salt
Vegetable oil for deep frying
Powdered sugar

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