I know all of you foodies like me have a few special recipes your mom, grandmother or auntie has made that makes you just salivate at the name of it. Well, that is how it is for me with my mom’s empanadas. Empanada is a Mexican term for an American turnover. As a kid, it was a special day when my mom made empanadas which can be filled with numerous fillings. Traditionally in Mexico, they are made with calabaza (pumpkin), but there are a lot of variations. My favorites are my mom’s Pineapple or Peach Empanadas. The filling is sweet and tart, while the pastry has mild butter taste. I was luck today to spend the day with Mom and get her recipe to share with you all. I guarantee you will not be able to eat just one. Happy cooking everyone!
20 oz can of crushed pineapples in juice (not heavy syrup)
15 oz can of peaches pieces (or sliced and cut into ½ inch pieces)
2/3 cup sugar (1/3 cup for pineapple filling and 1/3 cup for the peach filling)
½ cup water (1/4 cup for the pineapple filling and ¼ cup for the peach filling)
4 tablespoons cornstarch (2 tablespoons for pineapple filling and 2 tablespoons for peach filling)
4 cups flour
1/3 cup sugar
1 Teaspoon baking soda
¼ teaspoon salt
¾ cup soften butter
-In two small sauce pans over medium heat, pour the contents of the crushed pineapple into one sauce pan and the contents of the peach pieces into the second pan.
-add 1/3 cup of sugar into each pan. Stir and bring to a boil
-mix ¼ cup of water into 2 tablespoons of cornstarch (do this twice, once for each filling)
-pour cornstarch mixture into filling. Mix. Continue to cook for an additional 2-3 minutes until its thick.
-remove from heat, cook in ice water for 30 minutes and then remove and put aside.
-mix flour, sugar, baking soda and salt into a medium size bowl with a whisk
-add both eggs to the center of the bowl, using your fingers, mix eggs into the flour.
- add soften butter to the center of the bowl. Using your hands, mix butter into the flour until dough has a crumb texture.
-add ½ cup warm milk to flour and mix until dough starts forming a ball. Add additional milk if needed. Dough ball will have an elastic texture.(as picture attached)
-cover bowl with kitchen towel and set aside in warm area for 30 minutes
(Preheat oven to 350 as you wait for the dough)
- take dough ball and start cutting off small pieces to make 2 inch balls. Should make between 18-24 balls
-on a floured surface, using a rolling pin, roll dough balls out to 6 inch circles.
-add 2 -3 tablespoons of filling.
-fold in half, press end together tightly.
-staring at the left end, using left index finger, start folding over end, then continue to the next section forming a scalloped edge.
- Place on cookie tray
-Once you are done making all the empanadas, combine 1 egg white with ½ teaspoon of water. Beat for 2 minutes. Using a pastry brush, brush each empanada with the egg wash. This will help the empanadas get a nice golden color on top.
-Bake for 25-30 minutes at 350 degrees until golden brown on top.
- cool for 10 minutes (yes, it will be hard to wait but worth it since you will not burn your mouth! )