Texas Blackberry and Strawberry Empanadas
Heat a pan, filled half way up (or even a quarter is fine, that's what I did) with peanut oil or vegetable oil, to 350 degrees F. Fry the empanadas until golden brown, about 6 to 8 minutes, turning them over occasionally with tongs.
I suggest serving immediately after cooking. If not the next best thing is to keep them refrigerated and microwave them a bit. Just putting it out there but they are not so good cold, but fresh made...AMAZING.
This is the dessert of the series, "I'm Pink and Black and Blue for You." My inspiration began with strawberries which soon grew into a dedication to the song "Bruises" by Chairlift, which as you may know is all about strawberries...and bruises. Anyways, I thought it was a cute idea. Enjoy! :)
Ingredients:
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoons salt
- 4 teaspoons baking powder
- 1 cup crisco (yea, even healthy Abby uses crisco)
- 1 cup chicken stock OR water (I used water)
- 1 cup blackberries
- 1 cup wild strawberries, roughly chopped
- 1/2 cup goat cheese
- 1/4 cup sugar
- 2 large eggs,
- 2 tablespoons water
- Peanut oil, for frying OR just regular vegetable oil
Directions:
In a large mixing bowl, combine flour, sugar, salt and baking powder and mix well. Add shortening and break it up by hand until it resembles cornmeal. Add chicken stock or water and knead until all is incorporated. Let it rest, covered, for at least 30 minutes in cooler.
Meanwhile, make the filling. Combine blackberries, strawberries, goat cheese and sugar and mix well.
When the dough has chilled, roll it out to 1/4-inch thickness on a lightly floured surface with a rolling pin (if you don't have a rolling pin you can also just pat it out with your hands). Cut circles out of the dough with a 4-inch round cutter. Spoon a heaping tablespoon of filling into the center of each dough circle. Beat the eggs and water together in a small bowl. Brush the egg wash all around the edges of the dough. Fold the dough over the filling to make the circles into half moons. Crimp the edges with the tines of a fork to seal the dough closed. Should make about 4-8 depending on chosen size.
In a large mixing bowl, combine flour, sugar, salt and baking powder and mix well. Add shortening and break it up by hand until it resembles cornmeal. Add chicken stock or water and knead until all is incorporated. Let it rest, covered, for at least 30 minutes in cooler.
Meanwhile, make the filling. Combine blackberries, strawberries, goat cheese and sugar and mix well.
When the dough has chilled, roll it out to 1/4-inch thickness on a lightly floured surface with a rolling pin (if you don't have a rolling pin you can also just pat it out with your hands). Cut circles out of the dough with a 4-inch round cutter. Spoon a heaping tablespoon of filling into the center of each dough circle. Beat the eggs and water together in a small bowl. Brush the egg wash all around the edges of the dough. Fold the dough over the filling to make the circles into half moons. Crimp the edges with the tines of a fork to seal the dough closed. Should make about 4-8 depending on chosen size.
Heat a pan, filled half way up (or even a quarter is fine, that's what I did) with peanut oil or vegetable oil, to 350 degrees F. Fry the empanadas until golden brown, about 6 to 8 minutes, turning them over occasionally with tongs.
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