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Empanadas are essentially stuffed pastries. They are often filled with a variety of savory ingredients and are baked, fried, or even cooked. I wanted a side dish that would complement the fruity roast in this set, so I decided to go for a sweet filling. It was a hit, and I know you’re going to like it too. Yields 12-14 depending on size.
1 and 1/4 cups Mishpacha Flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup chilled margarine, cut into cubes (use soy-free, if needed)
3-4 tablespoons cold water
approximately 5 canned peach halves, drained and cubed
1/4 teaspoon Gefen Cinnamon
1/4 teaspoon orange preserves
handful dried blueberries
1 egg, lightly beaten
1/2 teaspoon sugar
1/4 teaspoon Gefen Cinnamon
In a medium-sized bowl, mix together the flour, sugar, and salt.
Using a pastry blender or two knives, cut margarine into flour mixture until coarse crumbs form.
Add cold water (I put some water with a few ice cubes in a small bowl and used that), one tablespoon at a time, tossing with a fork, until a dough forms.
Shape into a ball, wrap in plastic wrap or a plastic bag, and chill for at least one hour or overnight.
Prepare the filling while dough chills. Mix all filling ingredients together in a small bowl.
Preheat oven to 400-425 degrees Fahrenheit (200-215 degrees Celsius).
On a floured surface, using a floured rolling pin, roll dough into a large rectangle. With a round cutter, cut dough into circles. You might want to roll the circles slightly so the dough will be easier to work with.
Spoon one and a half to two tablespoons of filling in the center of each circle. Brush a thin line of beaten egg around the dough edges. Fold dough over to form a half-circle empanada shape. Using a fork, press edges to seal.
Brush empanadas with remaining egg, mixed with sugar and cinnamon. Place on a baking sheet lined with Gefen Parchment Paper.
Bake until lightly golden, about 15 minutes. Cool slightly. Dust with confectioners’ sugar if desired.
Photography: Daniel Lailah. Food Styling: Noa Kanarek.
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