EMPANADAS DE LECHE (MILK CUSTARD-FILLED EMPANADAS) RECIPE - (4/5)
Provided by ladydee009
Number Of Ingredients 21
Steps:
- Step 1 Make the dough: Stir the hot water and ground achiote or achiote paste until dissolved. Add an ice cube to cool the water and set aside. Sift the flour, sugar, baking powder, baking soda and salt into a medium bowl. Add the butter cubes and toss to coat in flour. Using your hands, press butter between your fingers into the flour, so butter pieces become smaller and mix well with the flour. Add the egg, 3 tablespoons of the achiote paste water and extract. Mix until just combined. Cover dough with plastic wrap and refrigerate for at least 30 minutes or until ready to use. Step 2 To make the filling bring the milk, orange zest and cinnamon stick to a slow simmer over medium heat. Watch the milk carefully so it doesn't scorch or boil over. Simmer for 10 minutes; remove cinnamon stick and zest and reduce the heat down to low. Step 3 Mix together the yolk, sugar, cornstarch, extract and salt in a small bowl. Add 1 tablespoon of hot milk into the egg mixture, stirring constantly. Repeat with another tablespoon milk. Add the egg mixture to the milk pot and whisk over low heat constantly until the mixture begins to thicken, about 2 minutes. It should be the consistency of mayonnaise. Allow mixture to cool to room temperature for 30 minutes before using. Step 4 Preheat oven to 350 F. Remove the dough from the refrigerator and, on a well-floured surface, roll until 1/8-inch thick. Using a 3-inch biscuit or cookie cutter, cut out circles from dough. Collect dough scraps, reroll, and repeat until all the dough is used. You should have about 24 circles. Step 5 Fill each circle with about 1 tablespoon cooled filling. Carefully fold the dough in half, taking care to keep the filling inside the pocket. Press the edges shut and then seal using the tines of a fork. Step 6 Place the sealed empanadas on a cookie sheet and bake for 15 to 20 minutes, taking care not to let them burn. Serve warm with coffee or tea. Cook Time: 35 mins
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abdullah Yasin
[email protected]I would not recommend this recipe.
Najmun Nahar
[email protected]These empanadas were just okay.
Said Ali Shah
[email protected]Overall, I thought these empanadas were pretty good. I would definitely make them again, but I might try a different recipe.
jm_ka _mash
[email protected]The empanadas were easy to make, but they didn't turn out as flaky as I hoped.
Shafiq Mia
[email protected]The empanadas were a bit dry, but the filling was still flavorful.
Samantha S
[email protected]These empanadas were a bit too sweet for my taste, but they were still very good.
fabrice fouyo
[email protected]I'm not a big fan of custard, but I really enjoyed these empanadas. The filling was light and airy, and the crust was perfectly flaky.
Eivan Sanjyal
[email protected]These empanadas were a bit more time-consuming to make than I expected, but they were worth it. They were so delicious!
Mario Cannon
[email protected]I made these empanadas for my family and they loved them. The filling was smooth and creamy, and the crust was crispy and flaky.
Nellie Hernandez
[email protected]The empanadas were delicious! I especially liked the contrast between the sweet filling and the savory crust.
Tanvir Haque
[email protected]I've never made empanadas before, but these were surprisingly easy to make. The recipe was clear and concise, and the empanadas turned out perfectly.
Mwanje Steven
[email protected]These empanadas were a hit at my party! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making these again.