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RecipeFaire - Recipes for the Home Chef

www.RecipeFaire.com Presents:
 
Empanadas Turnovers
by:    Val Watson Wilson  
 
This Mexican pastry is buttery rich and slightly sweet. The creamy pumpkin or pineapple filling makes this pastry almost into a morning meal. Empanadas are fun to bake and at their best when fresh from the oven.


INGREDIENTS
2 cups flour
2 tablespoons sugar
3/4 cup cold butter, cut into small pieces
1 egg, separated
1/4 cup ice water
Calabaza OR Pina filling (search recipes)


DIRECTIONS
1: Preheat oven to 400° F.
 
2: Stir together flour and sugar and work in butter with pastry blender. Beat together egg yolk and the water; add gradually to flour mixture and mix well.
 
3: Divide dough in half for easier handling and turn onto a lightly floured board. Roll each ball of dough out thin. Cut dough into 4-inch circles.
 
4: Fill each circle with approximately 1 tablespoon filling, fold in half, and pinch edges to seal; then flute the edges. Place on an ungreased baking sheet, brush the tops with the slightly beaten egg white, and bake for 15 minutes.
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