Empanadas de Fresa

This recipe was featured on Spanglish Baby.   Sending warm hugs to all who stopped by to shower my  Chuls with love.  

 

Strawberry Empanadas

By Sweet Life

By Angelica Rodriguez with Vianney Rodriguez

Make 18-20

Dough:

• 3 cups all purpose flour, plus a little more for rolling dough
• ½ tsp salt
• 3 tsp piloncillo, grated with zester
• 2 sticks of butter, diced and chilled in freezer until needed
• ¾ milk, chilled and divided

Filling:

• 2 cups strawberries, diced
• 1 tsp cinnamon
• ¼ cup brown sugar
• For egg wash:
• 1 egg beaten with 1 tbsp of milk

 

Prepare filling (can be made the day before)

1. Over medium high heat in a medium saucepan add strawberries, cinnamon and brown sugar.
2. Cook until brown sugar dissolves and strawberries become thickened about 15 minutes.
3. Move filling to a bowl and cool to room temperature.

Prepare dough:

1. Add the flour, salt and piloncillo into a food processor, pulse twice to combine.
2. Add butter, cover and pulse eight or nine times until butter and flour combine to the crumbly texture.
3. Add the ¼ cup of milk and pulse twice. Continue to add milk and pulse until dough comes together.
4. If the dough does not combine continue to add milk. Remove dough and knead into a ball, wrap in plastic and refrigerate for at least 2 hours or overnight.
5. Heat oven to 400 degrees
6. On a large work surface and lightly dust with flour.
7. Roll dough and cut into 4 inch circles.
8. If working on a small surface cut dough in half. Roll into a smaller rectangle and cut your circles.

Further Instructions:

1. Spoon 1 tbsp of filling in center of circle.
2. Brush one edge lightly with water and fold the dough over.
3. Using a fork seal edges, transfer to ungreased baking sheet and brush with egg wash.
4. Bake 15 minutes.