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These little turnovers are like miniature pies. You can vary the fillings and really have fun experimenting with different jams and jellies. There are a lot of jellies flavored with peppers, so look in the jam and jelly section of your grocery store or a gourmet specialty store. You can always make your own hot variation by adding cayenne pepper, finely diced chiles of your choice to your favorite flavor of jam. If you don’t have time to make your own pie crust, you can always substitute premade refrigerated pie crusts. These delectable little pies also make great holiday gifts.
| Servings |
| 12-13 empanadas |
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These little turnovers are like miniature pies. You can vary the fillings and really have fun experimenting with different jams and jellies. There are a lot of jellies flavored with peppers, so look in the jam and jelly section of your grocery store or a gourmet specialty store. You can always make your own hot variation by adding cayenne pepper, finely diced chiles of your choice to your favorite flavor of jam. If you don’t have time to make your own pie crust, you can always substitute premade refrigerated pie crusts. These delectable little pies also make great holiday gifts.
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Ingredients
Pastry
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 cup unsalted butter
- 1/4 cup solid shortening
- 4-6 tbsp ice water
Filling
- 1 cup jalapeno jelly
- 1 cup red chile pepper jelly
Servings: empanadas
Units:
Instructions
- In a medium sized bowl, mix together the flour and salt. Cut the butter and shortening into small pieces, add to the flour mixture and with a fork or pastry blender cut the mixture until it resembles cornmeal. Add the ice water 1 tablespoon at a time until mixture holds together. Gather into a ball and flatten slightly. Wrap in plastic wrap and place in the refrigerator until mixture is chilled.
- Preheat the oven to 400 degrees.
- Remove the dough from refrigerator and place on a lightly floured surface. Roll the pastry out until in is 1/8 inch thick. With a biscuit cutter or cookie cutter, cut 3 inch rounds in pastry. Place 1 teaspoon of the flavored jellies in the center of each empanada. Fold the round over and seal the edges. Repeat until all the rounds are filled.
- Lightly beat the egg. Brush the tops of the empanadas with the egg wash. Sprinkle red and green sugar on top. Place empanadas on a baking sheet.
- Bake for 10 to 12 minutes or until they are a golden brown. Remove and let them cool on a rack before serving.
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