Southwestern Recipes
Fiesta Empanadas
Yield: 24 (6 inch) empanadas
Ingredients
- 1 1/2 pounds Puff Pastry*
- 1 Quince Paste**
- 1 Gruyere or Manchego cheese
Instructions
- Heat oven to 425 degrees F.
- With a rolling pin roll the dough until it forms a 12 inch square, 1/8 inch thick. With a sharp knife, trim edges. Place in the freezer for 5 minutes.
- Remove from freezer, bring the 2 ends of the dough toward the center, and fold lengthwise. Now fold again lengthwise toward the center to make a 4 layer dough 12 inches wide. Transfer to the freezer for 5 minutes.
- Remove from freezer.
- Line 2 cookie sheets with parchment paper. With a 6 inch round cutter or pan lid, cut rounds until all the dough has been used. Fill each round with a slice of Quince Paste and a slice of cheese, then fold closed. Lay them on cookie sheets in staggered rows, about 2 inches apart. Return to the freezer for 5 minutes.
- Bake for 25 to 30 minutes, or until golden.
- Transfer empanadas to a wire rack to cool. Serve immediately or the same day.
Notes
* See recipe for "Little Ears"
** See recipe for "Quince Paste"