Empanadas de Ciruela y Nuez
2 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar
Pinch of kosher or coarse sea salt
12 tablespoons unsalted butter (1 1/2 stick), diced
3 tablespoons sour cream
1/2 pound plums, pitted and diced (about 11/2 cups)
1/4 pound apricots, pitted and diced (about 3/4 cup)
1/2 cup pecans, finely chopped
1/4 cup dark brown sugar or shredded piloncillo
1 1/2 teaspoons cornstarch
1 1/2 teaspoons freshly squeezed lime juice
1/8 teaspoon five spice powder
1 egg beaten, for brushing
Granulated sugar for dusting, or you may use turbinado or dark brown sugar
La Lechera dulce de leche or cajeta, to drizzle on top or on the side for dipping (optional)
In a large mixing bowl, combine the flour, sugar and salt. In a small bowl, beat together the egg and sour cream.
With your fingers, combine the butter into the dry ingredients until it resembles a coarse meal (it should be crumbly). Rinse your hands and pour the beaten egg and sour cream into the large bowl with the crumbly butter mixture. Mix with a spatula until it comes together into smooth malleable dough. Wrap in plastic wrap and refrigerate for at least an hour.
In a large bowl, combine the plums, apricots, pecans, brown sugar, cornstarch, lime juice and five spice powder and mix well.
Preheat the oven to 350°F.
Generously flour your kitchen counter and rolling pin. Roll out the dough about a to 1/4- to 1/8-inch thickness. Cut the dough into rounds about 4-inches in diameter. Repeat the rolling and cutting process with any leftover dough scraps until you have used up all your dough. Place a heaping tablespoon of the plum filling in the middle of each circle to make chubby empanadas, brush around the edges with the beaten egg and fold to make a half moon, gently pressing with your fingers to close the edges. Finally, use the back of a fork to seal the dough without breaking it.
Line a couple baking sheets with parchment paper and arrange the empanadas on them, as you may need to bake 2 batches or use 2 baking sheets. Brush the tops of the empanadas with the beaten egg and sprinkle with sugar.
Bake the empanadas for 20 minutes or until they are golden brown. Serve warm or cooled and, if desired, drizzle with dulce de leche or cajeta.
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Insanely practical, that’s what these empanadas are. Perfect to make ahead for gatherings, as you can eat them hot or not. And they are oh, so, comforting: think of a tuna casserole in the good old style, but revamped with great Mexican flair and then flipped and turned into individual size. They withstand hours of travel and will remain delicious until you are ready to take a bite.
With that in mind, I made a full batch last Saturday to bring to a friend’s house. So thrilled were the boys, and I, with the packets as they came out of the oven (crispy on top, soft layers of barely sweet dough as you get close to the middle and a rich tasting filling) that by the time we put our jackets on, and I went back to the kitchen to transfer the empanadas from the baking sheet to a platter, I gasped at the sight of the only two remaining…
Continue reading Tuna Minilla Empanadas
I was delighted to visit with Lynne Rossetto Kasper from Splendid Table for the WAMU 88.5 Salon Series. We chatted about Spanish influence in Mexico and the empanadas of immaculate conception.
The Splendid Table: Coversation with Lynne Rossetto Kasper
Continue reading Empanadas of the “Immaculate Conception”