Em"pi"nadas

Empanadas are a type of pie eaten in Latin countries. In Argentina they are filled with meat, however in Mexico they are filled with fruit and good yummy sweetness.

I can remember growing up in South Texas and walking to the bakery with my Great Grandmother (Abuelita) to pick from all the Pan Dulces (sweet breads). My favorite were always empanadas. You never could tell what the filling was going to be, but you couldn't wait to find out if it was pineapple, pumpkin, cinnamon apple or peach. Sometimes times the only way to know what was inside, was to take a bite.

This is my take on a childhood memory. I use multiple fillings and I don't label or separate them just to keep the mystery of what's inside , like when I was a kid.

1. Pillsbury Grands (flakey)
2. Butter
3. Flour
4. Pumpkin pie filling
5. Stewed or fried apples (can be canned or from scratch)
6. Cinnamon
7. Peach preserves
8. Strawberry preserves


*any preserves will work you can get creative.

Flour your prep surface so that your biscuits don't stick. Open the Pillsbury grands and take one biscuit. Divide the biscuit in half. Take one half and lay flat. Roll or stretch the biscuit thin until it is twice the normal.

Set aside and continue the process on the remaining biscuits.

Open the strawberry preserve and place one spoonful on the flattened biscuit. Add some creme. Fold the biscuit in half forming a pocket. Fold or roll the edges until the pocket is sealed. Take a fork and crimp the edge to prevent the pocket from opening during the baking process.

Open the peach preserve and place one spoonful on the flattened biscuit. Fold the biscuit in half forming a pocket. Fold or roll the edges until the pocket is sealed. Take a fork and crimp the edge to prevent the pocket from opening during the baking process.

You can use stewed or fried apples. To save time I purchased a can. If the apples are to large you cans chop or purée them. Place one spoonful of apple filling on the flattened biscuit. Fold the biscuit in half forming a pocket. Fold or roll the edges until the pocket is sealed. Take a fork and crimp the edge to prevent the pocket from opening during the baking process.

For the pumpkin you need to add cinnamon, brown sugar and sweetened condensed milk and mix. Sweeten until you reach the desired taste.
Place one spoonful of pumpkin filling on the flattened biscuit. Fold the biscuit in half forming a pocket. Fold or roll the edges until the pocket is sealed. Take a fork and crimp the edge to prevent the pocket from opening during the baking process.

Place all the empanadas on a nonstick cookie sheet or baking pan and bake at 350 degrees.

* for added crispness you can brush melted butter on the outside before baking.

When the Empanadas have reached a golden brown remove the from the oven. Let them sit for 5-10 minutes to cool before removing from the pan.

Here are what your strawberry and cream empanadas should look like.

Here is what the peach empanadas should look like.

Here is the outcome of the apple empanadas.

Here is the outcome for the pumpkin empanadas.

You can get as creative as you would like. Any fruit preserve will work. Pineapple is my favorite, however my wife is allergic.

You can dust powdered sugar or brush honey on the outside.

Enjoy them hot or cold.