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| Read Empanada Origin |
Introduction
Most cultures have some kind
of variation on a pastry-based pocket food, such as traditional Cornish
Pasties in the UK or the more modern Hot Pockets in the US. The word
"empanada" derives from the Spanish word empanar, which means to coat
with bread.
They first appeared on the Iberian Peninsula in the middle
ages during in the Moorish invasions, and are thought to have been
influenced by the similar Arabic pastry known as the samosa. Cookbooks
as early as 1520 list recipes for such foodstuffs.
As Iberians migrated to South America and to the Far East over succeeding centuries, they brought empanadas with them, and they caught on with the locals. Each region has its own variants, largely depending on the available ingredients. Read more : Empanada
As Iberians migrated to South America and to the Far East over succeeding centuries, they brought empanadas with them, and they caught on with the locals. Each region has its own variants, largely depending on the available ingredients. Read more : Empanada
Ingredients
1/2 cup butter, softened1 (3 ounce) package cream cheese
1 cup sifted all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 teaspoon ground cinnamon
Direction
DAY BEFORE: Cream butter and cream cheese together
until smoothly blended. Beat in the flour. Shape dough into a smooth
ball, wrap in foil or cling wrap, and refrigerate overnight or up to a
week.
AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.
How to Make A Good Empanada Dough
How to Make A Good Empanada
Suggestions
There is an alternative to baking with the biscuit dough. Take large
tortillas and put the filling and cheese inside them like you would for
the empanada. Fold them closed and fry them in a pan of hot oil. The
oil should only come up halfway on the folded tortilla. When the side
in the oil is brown, turn to fry the other side. Remove, pat dry and
serve with salsa of choice. Mike actually prefers it this way as
opposed to the empanada way.
Source:
1. Wikipedia
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