Popular in Mexico, these sweet pocket pastries are wonderful for breakfast or dessert. I like to top them with large red, white, and green sugar crystals for Mexican holidays, celebrations, and fiestas. Store in an airtight container once completely cooled.
Ingredients
- 3 cups unbleached all-purpose flour
- ¼ cup white sugar
- 1/8 teaspoon salt
- 1 cup vegetable shortening
- ½ cup cold water
- 1 egg, beaten
- 2 (8 ounce) jars strawberry jam
- 2 tablespoons white decorator sugar
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Combine flour, sugar, and salt in a bowl. Use a pastry cutter to cut shortening into the dry ingredients quickly until mixture resembles coarse bread crumbs. Sprinkle with cold water and mix with a fork until dough just holds together.
Step 3
Run your hands under cold water for 20 seconds, then dry them. Gather dough with your cooled hands and form into 2 balls. Cover one and refrigerate. Flatten the second ball into a large patty.
Step 4
Flour a flat, clean work surface. Roll out dough evenly, sprinkling with flour as needed to prevent sticking, to about 1/8-inch thickness. Cut dough into 4-inch circles using a cookie cutter or drinking glass. Dab a little water around the rim of the dough circles to make a good seal when folded over.
Step 5
Place a scant tablespoon of strawberry jam in the center of each circle. Fold in half to form a semi-circle. Pinch edges to seal. Transfer to an ungreased cookie sheet. Press edge down with the tines of a fork to seal further. Repeat with remaining circles, then with second ball of dough.
Step 6
Brush each empanada lightly with beaten egg. Cut 2 small slits into the top of each one. Sprinkle tops with decorator sugar.
Step 7
Bake in the preheated oven until crusts are golden brown, 13 to 15 minutes. Cool on baking sheets for 5 to 10 minutes. Transfer to wire racks to cool further. Serve warm.
Cook’s Notes:
Substitute apricot or pineapple jam for the strawberry, if desired. You can also use apple or cherry pie filling.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 195 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat2g | 11% |
Cholesterol8mg | 3% |
Sodium16mg | 1% |
Total Carbohydrate27g | 10% |
Dietary Fiber0g | 1% |
Total Sugars13g | |
Protein2g | |
Calcium4mg | 0% |
Iron1mg | 4% |
Potassium20mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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