Empanadas are pastries or bread stuffed with meat or any other filling. This is a dish common in Spain and Latin American countries. It is either baked or deep fried according to the region it is served. These are so easy to pack and so makes a great snack to take on picnics. I am doing picnic hamper recipes for this week’s BM and this recipe is a part of the theme. As I mentioned earlier, you will be seeing international dishes this week.
The dough is so much like pie crust or short crust pastry. Cold butter is flded into the flour and everything is brought together with chilled milk or water. The dough is chilled and then rolled and shaped. As the name suggests, this is the sweet version of the empanadas and so I used jam and tutti frutti as the filling. If you feel that the combination may be overly sweet, you can reduce the sugar in the dough. As for the proportion I have given, the pastry is mildly sweet. But as the filling is jam, you can even skip it completely in the dough. The pastry is so flaky due to the method of preparation and is so crispy. And when you take a bite, you will get that smooth and soft jam inside. It is so yum and kids would love it for sure.
Recipe Source: Laylita’s Recipes
Makes 12 Empanadas
All Purpose Flour / Maida – 1 1/2 cups
Salt – a pinch
Sugar – 1 1/2 tbs
Ice Cold Butter – 100 gm / 1/2 cup
Ice Cold Milk – 1/3 cup
Mixed Fruit Jam – 1/2 cup
Tutti Frutti – 2 tbs
In a bowl mix together flour, sugar and salt.
Cut the cold butter into cubes and add it to the flour mix.
With the tip of your fingers, gently mash the cubes into the flour.
The butter needs to be broken down to pea size.
Now add ice cold milk and bring the dough together.
Do not knead it. Just bring it together. It should be crumbly.
Now wrap it in cling film and refrigerate for 30 minutes until the dough is firm enough to be handled.
Preheat oven to 190°C.
Roll it into a thin dis. You can do it placing the dough between cling films or parchment paper or you can dust the counter with flour and roll it.
Cut into circles using a cookie cutter.
Gather the remaining dough, crush them together and re roll.
Mix together the jam and tutti frutti and add 1/2 tsp in the centre of the circles.
Apply water along the edges, place another circle on top and press well so that both the circles glue well.
Use a fork to crimp the edges.
Arrange on a greased baking tray.
Brush milk on top of all the empanadas.
Bake in the preheated oven for 20 – 25 minutes or until the top is golden.
Cool on wire rack and pack in air tight jar.