Pear Empanadas Recipe - Cooking Index
Pear Empanadas Recipe - Cooking Index
| 1 1/2 cups | 355ml | Dried pears - (abt 3/4 lb) |
| 2 1/4 cups | 533ml | Water |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 teaspoon | 5ml | Ground cinnamon |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| Dough | ||
| 2 cups | 125g / 4.4oz | All-purpose flour |
| 1/2 cup | 99g / 3.5oz | Lard - cold |
| 2 1/2 tablespoons | 37ml | Unsalted butter - cold |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 cup | 118ml | Iced water - (about 1/2 cup) |
| 1 cup | 198g / 7oz | Egg - beaten, for egg wash (large) |
| Garnish | ||
| Crema - see * Note | ||
| Or Blue cheese |
* Note: See the "Crema" recipe which is included in this collection.
In a covered pot, simmer the pears in the water for 30 to 40 minutes, until soft. Drain and reserve the liquid. When pears are cool, place them in a blender with just enough reserved liquid to make a thick puree. Heat 1/2 cup of the leftover pear liquid in a saucepan. Stir in 1/2 cup of the sugar and cook for about 5 minutes, until the sugar begins to caramelize. Add the pear puree, 1/2 teaspoon of the cinnamon and cloves, stirring well. Remove from heat and cool.
In a small bowl, combine remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Set mixture aside.
Prepare dough: In a large bowl, combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should still be able to see chunks of fat. Stir in the iced water. Lightly knead, handling dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill 1 hour or as long as 3 days. The dough can be frozen for as long as a week.
On a lightly floured board, roll out dough to 1/8-inch thickness and cut 4-inch circles. Brush the edge of each circle with the beaten egg mixture and place 2 tablespoons of the filling in the center. Fold dough over to enclose filling. Seal the edges by pressing the top to bottom with the tines of a fork. Chill for at least 30 minutes before baking.
Preheat the oven to 350 degrees. Place empanadas on a baking sheet and brush the tops with the egg wash. Sprinkle with cinnamon sugar. With a sharp knife, cut three small slits in the top of each for steam to escape. Bake for 30 minutes, or until dough is golden. Transfer to a cooling rack to cool slightly and serve warm with Crema or blue cheese.
This recipe yields 16 empanadas.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6312 broadcast 11-08 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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