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BERRY EMPANADAS
"A traditional Mexican pastry with a meat, vegetable or dessert filling, this easy berry version is just the right size for passing among your fiesta guests."
16.5 oz. can blackberries, raspberries or boysenberries, drained
1 cup finely chopped, pared apple (about 1 medium size, tart variety such as Granny Smith)
1/4 cup chopped walnuts
1/4 cup sugar
2 Tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
Dash salt
3 single pastry crusts for 9-inch pie (ready-to-use, mix or homemade)
1 Tablespoon butter
Cinnamon-sugar for dusting (see below)
Pre-heat oven to 400 degrees F.
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.
Yield: 12 small
Source: Oregon Raspberry & Blackberry Commission
TEXAS BLACKBERRY AND STRAWBERRY EMPANADAS
4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoons salt
4 teaspoons baking powder
1 cup vegetable shortening
1 cup chicken stock
1 cup blackberries
1 cup wild strawberries, roughly chopped
1/2 cup goat cheese
1/4 cup sugar
2 large eggs,
2 tablespoons water
Peanut oil, for frying
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.
Makes 4 servings
Source: Tim Love/FoodTV
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