Recipe Category: Dessert
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Ingredients
Recipe for: Empanadas de Jitomate
Makes 12 to 16
Jam Filling
- 4 cups cherry tomatoes
- 1¼ cups sugar
- pinch of salt
Empanada Dough
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 3 tablespoons sugar
- pinch of salt
- ¾ cup unsalted butter, cut into small cubes
- ½ cup crema or heavy cream, plus extra for topping
- egg yolk, for topping
- sugar, for topping
Method
TO MAKE THE FILLING, wash and dry the tomatoes
- Cut the tomatoes in half and place them in a small, heavy pot with the sugar and salt
- Bring the mixture to a boil and adjust the heat so that it is at a constant simmer
- Cook, stirring often, until the jam is thickened and you can see the bottom of the pot, about 50 minutes
- If you want a very smooth jam, you can pulse it in a food processor
- Let cool before using
TO MAKE THE DOUGH, whisk together the flour, baking powder, sugar, and salt in a medium bowl
- Using a pastry cutter or a food processor, cut the butter into the dry mixture until it resembles a coarse meal
- Add the cream and mix until just combined
- Invert the dough onto a lightly floured work surface and knead until it is smooth and uniform, about 2 to 3 minutes
- Flatten to a disc, wrap in plastic wrap, and refrigerate for at least half an hour
- Roll out the dough on a lightly floured surface, with a lightly floured rolling pin, until ? inch thick
- Use a round cookie cutter to cut out 4- to 5-inch diameter circles; gather the scraps, re-roll, and repeat until all of the dough is used up
- To form the empanadas, line up the dough circles on a lightly floured work surface
- Place about 1 tablespoon of the filling in the center of each dough circle
- Fold half of the dough over the filling, then press the edges very lightly with your fingers to seal; you can fold the sealed edge toward the center to give it a decorative finish
- Alternatively, use the back of a fork to press around the edge to seal the empanada
- Cut 2 small slits in the top of each turnover and refrigerate for 30 minutes
- Meanwhile, preheat the oven to 350°F
- Whisk one yolk with a little cream and top with sugar
- Bake until they are golden brown and cool in rack
- These may be eaten warm or cold
- NOTE: For a delicious, quick filling, cut a few cubes of guava paste (homemade or store-bought) and mix with a little queso fresco or requeson to fill these flaky empanadas
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