Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 cup Lardizabala fruit pulp
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold or large cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add chilled butter and mix with a pastry cutter or your hands until the mixture resembles coarse crumbs.
2. Gradually add cold water and mix until the dough comes together. Knead the dough on a floured surface for a few minutes until it becomes smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. In a separate bowl, mix Lardizabala fruit pulp, sugar, and cinnamon until well combined.
5. Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Use an empanada mold or a large cookie cutter to cut out circles of dough.
6. Spoon a small amount of the Lardizabala filling onto one half of each dough circle. Brush the edges of the dough with beaten egg and fold the other half of the dough over the filling. Press the edges together to seal the empanadas.
7. Place the empanadas on the prepared baking sheet and brush the tops with beaten egg. Bake for 20-25 minutes or until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 empanadas
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 20g
Protein: 3g
Sodium: 100mg
Fiber: 1g
Substitutions for ingredients:
- If Lardizabala fruit pulp is not available, you can use any other fruit pulp or jam of your choice.
- You can use margarine instead of butter if you prefer.
- You can use a gluten-free flour blend if you need to make this recipe gluten-free.
Variations:
- You can add chopped nuts or raisins to the filling for added texture and flavor.
- You can use different spices in the filling, such as nutmeg or allspice.
- You can make a savory version of these empanadas by filling them with ground beef, chicken, or vegetables.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Don't overfill the empanadas or they may burst open during baking.
- You can freeze the unbaked empanadas for later use. Just place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag and store in the freezer for up to 3 months.
Storage instructions:
Store the baked empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the empanadas, preheat the oven to 350°F (180°C) and bake for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the empanadas on a platter and sprinkle with powdered sugar for a sweet touch. For a savory version, serve with a side of salsa or guacamole.
Garnishes:
Sprinkle with powdered sugar or cinnamon for a sweet garnish. For a savory garnish, top with chopped fresh herbs or a dollop of sour cream.
Pairings:
Serve with a cup of hot tea or coffee for a sweet snack. For a savory version, pair with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables, such as carrots, broccoli, or sweet potatoes
Troubleshooting advice:
- If the dough is too dry, add a little more water until it comes together.
- If the empanadas burst open during baking, try sealing the edges more tightly or using less filling.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with raw dough or filling to prevent the spread of bacteria.
Food history:
Lardizabala is a fruit native to Chile and is often used in traditional Chilean desserts. Empanadas are a popular pastry in Latin American cuisine and can be filled with a variety of sweet or savory fillings.
Flavor profiles:
These empanadas have a sweet and slightly tart filling with a flaky, buttery crust.
Serving suggestions:
Serve these empanadas as a sweet or savory snack or as a dessert at a party or gathering.
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Region: Chilean