Southwestern Recipes

Fiesta Empanadas

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Yield: 24 (6 inch) empanadas

Ingredients

  • 1 1/2 pounds Puff Pastry*
  • 1 Quince Paste**
  • 1 Gruyere or Manchego cheese

Instructions

  1. Heat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Remove from freezer.
  5. 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.
  6. Bake for 25 to 30 minutes, or until golden.
  7. 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"



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