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Fiesta Empanadas

Ingredients

* See recipe for "Little Ears"

** See recipe for "Quince Paste"

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.

Makes 24 (6-inch) empanadas.

Other Southwestern dessert recipes you may like...

Caramel Apple Empanadas
Fried Custard Squares
Cafe Latte Gelatin with Cinnamon Cream
Peaches 'n' Cream Quesadillas


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