PEAR EMPANADAS
Steps:
- In a covered pot, simmer the pears in the water for 30 to 40 minutes, until soft. Drain and reserve the liquid. When pears are cool, place them in a blender with just enough reserved liquid to make a thick puree. Heat 1/2 cup of the leftover pear liquid in a saucepan. Stir in 1/2 cup of the sugar and cook for about 5 minutes, until the sugar begins to caramelize. Add the pear puree, 1/2 teaspoon of the cinnamon and cloves, stirring well. Remove from heat and cool. In a small bowl, combine remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. Set mixture aside.
- Prepare dough: In a large bowl, combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grapesized pieces. You should still be able to see chunks of fat. Stir in the iced water. Lightly knead, handling dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill 1 hour or as long as 3 days. The dough can be frozen for as long as a week. On a lightly floured board, roll out dough to 1/8inch thickness and cut 4inch circles. Brush the edge of each circle with the beaten egg mixture and place 2 tablespoons of the filling in the center. Fold dough over to enclose filling. Seal the edges by pressing the top to bottom with the tines of a fork. Chill for at least 30 minutes before baking. Preheat the oven to 350 degrees. Place empanadas on a baking sheet and brush the tops with the egg wash. Sprinkle with cinnamon sugar. With a sharp knife, cut three small slits in the top of each for steam to escape. Bake for 30 minutes, or until dough is golden. Transfer to a cooling rack to cool slightly and serve warm with crema or blue cheese.
- Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week
- Yield: 2 cups
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Raju Miya
[email protected]These were so good! I'll definitely be making them again.
ShakiL's Entertainment
[email protected]I made these empanadas for my Thanksgiving dinner and they were a huge hit. Everyone went back for seconds.
Tayaab Javed
[email protected]These were the perfect fall treat. The pears were perfectly ripe and the spices were just right.
ynw melly
[email protected]I'm not a very experienced baker, but these empanadas were still easy to make. They turned out great and my family loved them.
Ricki Bowman
[email protected]These were a little bit more work than I expected, but they were definitely worth it. They were so delicious!
Aslam Qadri
[email protected]I made these empanadas for a bake sale and they sold out in minutes! Everyone loved them.
Immaculate Keya
[email protected]These were a great way to use up some leftover pears. They were easy to make and they turned out so yummy!
Ali Bbab
[email protected]I've made these empanadas several times now and they're always a hit. They're so easy to make and they always come out perfect.
Shree Narayan Gurung
[email protected]These were delicious! I made them for my family and they all loved them. The crust was flaky and the filling was sweet and gooey.
RobbyJHope
[email protected]These empanadas were a little bit too sweet for my taste, but they were still good. I think next time I'll use less sugar in the filling.
Danny Katambo
[email protected]I'm not a big fan of pears, but I loved these empanadas! The filling was perfectly balanced and the crust was amazing.
Jannat binte Jamal
[email protected]These were so easy to make and they turned out so well! I used store-bought pie crust to save time, and they still came out great.
Frica Masetla
[email protected]I made these empanadas for a party and they were a huge success. Everyone loved them! The only thing I would change is to add a little bit more sugar to the filling.
Natalie Ramos
[email protected]These pear empanadas were a hit! The filling was perfectly sweet and juicy, and the crust was flaky and delicious. I'll definitely be making these again.