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Empanadas Turnovers
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1
Reviews
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By:
Val Watson Wilson
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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.
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INGREDIENTS
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2 cups flour
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2 tablespoons sugar
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3/4 cup cold butter, cut into
small pieces
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1 egg, separated
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1/4 cup ice water
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Calabaza OR Pina filling
(search recipes)
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DIRECTIONS
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1:
Preheat oven to 400° F.
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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.
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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.
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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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