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Fruity Empanadas!
Serve hot with a scoop of ice cream. Crush the swollen center of the empanada open, the fruit will ooze out with the sauce and some of the ice cream will melt into the sauce. These can be made with almost any type of fruit. Note: For best results use an e

Ingredients
  • DOUGH:
  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 stick MEHADRIN butter
  • 1 extra large egg, beaten
  • 1/2 cup MEHADRIN sour cream
  • 1/2 cup water
  • FILLING:
  • 1 lb. apples, peaches, plums or apricots – diced ( here we used nectarines)
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 teaspoon cornstarch Vegetable oil, for frying
  • TOPPING:
  • Mehadrin Vanilla Ice Cream
Fruity Empanadas!
Serve hot with a scoop of ice cream. Crush the swollen center of the empanada open, the fruit will ooze out with the sauce and some of the ice cream will melt into the sauce. These can be made with almost any type of fruit. Note: For best results use an e

Instructions

Dough: Combine flour, sugar, salt and butter in
a food processor or mixer and pulse for 10-15
minutes, until the mixture resembles coarse crumbs.
Add the beaten egg, stirring gently with a fork. Then
add the sour cream and water, until it all comes
together. Form the dough into a ball and wrap in
plastic wrap, refrigerate for at least 1 hour.
Filling: combine diced fruit, sugar, salt, lemon juice
and cornstarch in a medium saucepan and cook
over medium heat, stirring until the mixture thickens
slightly. Remove from heat and allow to cool.
Empanadas: on a floured surface , roll the dough
into a large rectangle about a 1/8 inch thick. Use a
4 or 5 inch biscuit cutter to cut circles.
Place about 2 tablespoons of fruit filling into the
center of each circle of dough. Fold the dough in
half and crimp edges to seal.
Heat oil (about a 1/2 inch) to 365 F in a large deep
saucepan. Working in batches, fry the empanadas
for a minute or two on each side until golden brown.
Drain on a paper towel and transfer to a plate in a
warm oven while you cook the rest. Serve warm.

 

Ingredients
  • DOUGH:
  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 stick MEHADRIN butter
  • 1 extra large egg, beaten
  • 1/2 cup MEHADRIN sour cream
  • 1/2 cup water
  • FILLING:
  • 1 lb. apples, peaches, plums or apricots – diced ( here we used nectarines)
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 teaspoon cornstarch Vegetable oil, for frying
  • TOPPING:
  • Mehadrin Vanilla Ice Cream
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