Postres
Desserts

Yield: 6-9 dozen*
Total Frying Time:
20-30 minutes
Temperature:
Medium-High
Freeze well

1 teaspoon active dry yeast
Meat or fruit filling
1 1/2 cups water (105°-115°F)
Shortening
4 cups flour
1 tablespoon powdered sugar
1 teaspoon salt (optional)
1/4 cup shortening

1. Dissolve yeast in water
in a small mixing bowl.

2. Combine flour and salt in a large
mixing bowl
and cut in shortening.

3. Make a well in center
of dry ingredients.
Add liquid to dry ingredients
and work into a dough.

4. Knead dough until
it is smooth and satiny.

5. Roll dough to a
1/4 inch thickness
on a lightly floured board.
Cut pastry into circles
3 inches in diameter.**

6. Place a spoonful of filling
off-center
on each pastry circle.
Fold pastry in half over filling and
pinch edges together to seal.

7. Heat 2 inches of shortening
in a heavy pan
at medium-high heat.

8. Fry empanaditas until
golden on both sides,
turning once.
Drain on absorbent towels.

9. Sprinkle empanaditas
with powdered sugar, if desired.

* Quantity will vary with
size of empanaditas.
** Varying sizes may be made.

Empanaditas Al Horno
Baked Fruit Turn-Overs

Yield: 6-9 dozen*
Baking Time: 10-12 minutes
Temperature: 450°F

2 recipes pie pastry ( double crust )
Fruit Filling**

1. Roll pastry to a
1/2 inch thickness
on a lightly floured board.
Cut pastry into circles
2 inches in diameter.***

2. Place a spoonful of filling,
off center,
on each pastry circle.
Fold pastry in half over filling
and pinch edges together to seal.

3. Place filled empanaditas
on an ungreased baking sheet.
Bake in a 450°F oven
for 10-12 minutes,
or until empanaditas are golden.

* Quantity will vary with size of empanaditas
** See recipes for fillings.
*** Varied sizes may be made.

Relleno De Fruta
Fruit Filling

Yield: Filling for 6-9 dozen
Cooking Time:
Approximately 1 hour
Temperature: Medium

1 pound dried
peaches or apricots
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup water
1 teaspoon nutmeg
1/4 teaspoon ground coriander
1 cup raisins (optional)
2 1/2 cups sugar

1. Place dried fruit in
a medium-sized saucepan
and cover with water.
Cook at medium heat
until fruit is
soft and almost mushy.
Drain.

2. Purée cooked fruit in a blender
and add remaining ingredients.
Mix well.

Calabaza Enpanaditas
Pumpkin Empanadas

2 cups Unbleached white flour
2 Tbsp Sugar
2 tsp Baking powder
1/2 tsp Salt
1/2 cup Shortening
1/4 cup Cold sweet butter
1 Tbsp Brandy
3 Tbsp Milk
16 oz Canned pumpkin puree
3/4 cup Brown sugar
2 tsp Cinnamon,
or
2 teaspoons-minced wild anise leaves
1/4 tsp Freshly grated nutmeg
1 Egg
2 tsp Pure vanilla
1 Egg beaten with 1 tablespoon
-water for glaze
2 Tbsp Sugar mixed with
1 teaspoon-cinnamon

1. Sift together first 4 ingredients.
Cut in the shortening
and butter using a pastry blender
or 2 knives.
The mixture should resemble coarse meal.

2. Combine brandy and milk,
and drizzle over flour mixture,
stirring with a fork to distribute.
Do not over-blend.

3. Form into a flat disc and
wrap in plastic wrap.
Chill 30 minutes.

4. Preheat oven to 400 degrees.

5. To make the filling,
blend together
the pumpkin, brown sugar,
spices, egg and vanilla.

6. When dough is chilled,
roll out thinly
on a floured board or pastry cloth.
Cut into 4- or 5-inch circles.
Place about 2 tablespoons
pumpkin filling on the
lower half of each dough circle.
Fold over top half.
Press the edges together with a fork.

7. Brush tops with egg wash
and place on a baking sheet.
Bake 15 to 18 minutes
or until golden.

8. While still warm,
sprinkle with the cinnamon sugar.

*** These may be baked 1 day ahead.
Before serving, warm in a 350 degrees
oven for 8 minutes.
Makes 14 to 16 empanadas.