Empanadas were originally brought to the New world by the Spanish, and it is
now
common to all Hispanic countries. It has assumed many various forms, from
small dessert empanaditas, the
size of ravioli, to the empanada gallega a large meat pie big enough for a
whole family.

Pastry

2 cups flour
2 tsp baking powder
2 T. sugar (optional)
1/2 tsp. salt
1/3 cup shortening
1/3 cup ice water

1. sift dry ingredients into a bowl. Sugar may be omitted from the dough
if you are making meat empanadas.
2. Cut in the shortening. Add enough ice water to hold the dough together.
3. Roll out dough on a slightly floured board to about 1/8 inch thickness.
Cut out
circles the size desired. (6 inches for meat empanadas 0r 3 inches for
little dessert turnovers)
4. Place the filling on half of each circle, leaving an edge all around.
Moisten the edge with water.
Press together to seal. Flute the sealed edge. top may be brushed with
butter or
beaten egg.
5. Bake on a lightly greased sheet at 400 deg. for 15-20 min. depending on
size. Some cooks
prefer them deep fried.

Pumpkin filling

2 cups canned pumpkin
2 large or 4 small, cones of piloncillo
crushed (or 1/2 c. brown sugar)
1/2 tsp. anise seed
or coarse ground nutmeg

Cook all ingredients together over medium heat for 20 min.
Cool to handle easily and fill prepared pastry. Brush tops with egg white
Bake in 400 degree oven for 15 minutes.

Pineapple Filling

1 can (20 oz.) unsweetened pineapple, chunks cut in half, drained (reserve
liquid)
2T. cornstarch
3 T. sugar(or to taste)
1/2 c. almonds
1 cup coconut, unsweetened and coarsely shredded.

Add water to reserve liquid to make 3/4 cup. blend with cornstarch in a
pan. Add
sugar, pineapple chunks and bring to a boil over medium-high heat, stirring
constantly. Reduce to simmer and allow to thicken.

Stir in almonds and coconut. Cool and fill prepared pastry.

Bake 400 degrees for 15 min. Roll in sugar while still warm.

From "Adventures in Mexican Cooking"

My mom use to cook these but she just called them fried pies. She also
would add a glaze to the fruit pies.
Vanilla Glaze

1 Cup Powdered Sugar, Sifted
2 Tbls. Milk
1/8 Tsp. Vanilla
Dip the tops of the warm pies in the glaze. Place glaze side up on a rack
to cool.
She also cooked her fruit filling from scratch, but I have used canned pie
fillings as well.
--
William Barfieldsr
"Linda" > wrote in message
news:rzXfb.51669$vj2.40126@fed1read06...
> Empanadas were originally brought to the New world by the Spanish, and it
is
> now
> common to all Hispanic countries. It has assumed many various forms, from
> small dessert empanaditas, the
> size of ravioli, to the empanada gallega a large meat pie big enough for
a
> whole family.
>
> Pastry
>
> 2 cups flour
> 2 tsp baking powder
> 2 T. sugar (optional)
> 1/2 tsp. salt
> 1/3 cup shortening
> 1/3 cup ice water
>
> 1. sift dry ingredients into a bowl. Sugar may be omitted from the dough
> if you are making meat empanadas.
> 2. Cut in the shortening. Add enough ice water to hold the dough
together.
> 3. Roll out dough on a slightly floured board to about 1/8 inch
thickness.
> Cut out
> circles the size desired. (6 inches for meat empanadas 0r 3 inches for
> little dessert turnovers)
> 4. Place the filling on half of each circle, leaving an edge all around.
> Moisten the edge with water.
> Press together to seal. Flute the sealed edge. top may be brushed with
> butter or
> beaten egg.
> 5. Bake on a lightly greased sheet at 400 deg. for 15-20 min. depending
on
> size. Some cooks
> prefer them deep fried.
>
> Pumpkin filling
>
> 2 cups canned pumpkin
> 2 large or 4 small, cones of piloncillo
> crushed (or 1/2 c. brown sugar)
> 1/2 tsp. anise seed
> or coarse ground nutmeg
>
> Cook all ingredients together over medium heat for 20 min.
> Cool to handle easily and fill prepared pastry. Brush tops with egg white
> Bake in 400 degree oven for 15 minutes.
>
> Pineapple Filling
>
> 1 can (20 oz.) unsweetened pineapple, chunks cut in half, drained
(reserve
> liquid)
> 2T. cornstarch
> 3 T. sugar(or to taste)
> 1/2 c. almonds
> 1 cup coconut, unsweetened and coarsely shredded.
>
> Add water to reserve liquid to make 3/4 cup. blend with cornstarch in a
> pan. Add
> sugar, pineapple chunks and bring to a boil over medium-high heat,
stirring
> constantly. Reduce to simmer and allow to thicken.
>
> Stir in almonds and coconut. Cool and fill prepared pastry.
>
> Bake 400 degrees for 15 min. Roll in sugar while still warm.
>
> From "Adventures in Mexican Cooking"
>
>
>
>
>

Linda wrote:
>
> Empanadas were originally brought to the New world by the Spanish, and it is
> now
> common to all Hispanic countries. It has assumed many various forms, from
> small dessert empanaditas, the
> size of ravioli, to the empanada gallega a large meat pie big enough for a
> whole family.
>
> Pastry

[snip]

My son-in-law's family emigrated from Colombia, S.A. to the
U.S. sometime around the 1960s to early 70s. His older brother
makes a Colombian version of empanada using a coarse masa type
dough that's filled with a picadillo mix and deep fried rather
than baked. I've asked him for the dough recipe, but so far
I haven't been able to wrangle it out of him. I've searched
the Internet and come up with a couple of viable candidates
but haven't as yet tried 'em to see if they come close. If
anyone is familiar this type of fried masa dough empanada,
I'd sure like the recipe for the dough...

Rich

--
Everything that is really great and inspiring is created
by the individual who can labor in freedom.

-- Albert Einstein

Rich McCormack (Poway, CA)

Who is Rich McCormack? Find out at...
http://home.pacbell.net/macknet/