Southwestern fruit empanadas
Instructions:
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Fresh fruits dry naturally in the hot, dry atmosphere of the American Southwest. Empanadas are a Spanish-American classic, little turnovers that may be filled with spicy bits of meat and served as an appetizer. In this version, however, a filling of cooked dried fruit turns them into a delicious dessert.
- 11⁄2 cups all-purpose flour;
- 1 teaspoon baking powder;
- 1⁄2 teaspoon salt;
- 1⁄2 cup lard or vegetable shortening, chilled;
- Ice water;
- 1 cup minced cooked dried fruit;
- 1⁄2 cup sugar;
- 1⁄2 teaspoon cinnamon;
- 1⁄8 teaspoon ground cloves.
- Preheat oven to 425 F.
- In a large mixing bowl, combine flour with baking powder and salt. Cut in lard or shortening, until mixture resembles coarse crumbs. Add just enough ice water to make a dough that will hold together in a ball. Working with part of the dough at a time, roll out to 1⁄8-inch thickness. Cut into 3-inch rounds.
- Combine fruit, sugar, cinnamon, and cloves. Place fruit on one half of the circles of dough. Fold circle in half, moisten edges with water, and press together to seal. Pinch ends between thumb and forefinger, shaping the empanada into a crescent. Place on an ungreased cookie sheet, and bake 12 to 15 minutes, or until golden.
- NOTE: Any fruits or combination of dried fruits may be used, such as dried apricots, prunes, apples, peaches, or raisins. Simmer in boiling water to cover, with no sugar added, until tender, about 15 to 20 minutes. Drain and mince.