Mrs. Regueiro's Plate: Strawberry Empanadas

Tuesday, September 2, 2008

Strawberry Empanadas

For our bbq, I had made these sweet little treats. They are from Martha Stewart Living, but she calls them Handpies or turnovers, but I recognize from their spanish dwelling, empanadas. I love strawberry season, and since its coming to and end. I really wanted a chance to make these before I would regret it. Little did I know would these be a PITA to make them!!!! I would overfill them at times, and couldn't close the seams...I had a couple that busted out. They still tasted good, and everyone enjoyed them. But I don't think I'll make them again because the process was long. It was also a PITA because I packed up my rolling pin, and I didn't know what box it was in. So I was rolling the dough out with a glass, some looked pretty decent, and the broken ugly ones...well I taste-tested those ones. hehe **I will give credit to Katie from WC,, she made these look beautiful.**
1 recipe sweet butter pie dough (see below if needed)
3 cups fresh strawberries, hulled & quartered
2 tablespoons granulated sugar
2 teaspoons fresh lemon juice
Powdered sugar for dusting
2 large eggs, lightly beaten
Turbinado sugar for sprinkling
Preheat oven to 400 degrees and line baking sheets with parchment. In medium bowl, combine strawberries, granulated sugar and lemon juice and set aside. Turn dough out unto a powdered sugar-dusted work surface and cut pie dough in half (re wrap other half and place back in fridge to stay cold).
Roll one half of pie dough out about 1/8 in thickness. Using round pastry cutter (or trace knife around small plate), cut out about 5-6 inch rounds. Place round onto baking sheet and place about 2-3 tablespoon strawberry mixture into center. Using pastry brush dipped in a small amount of egg, brush the edge of half of the round. Fold dry edge onto egg brushed half, forming semicircle shape, and press edges together to seal with the tines of a fork.
Brush the top of the pie with egg mixture and sprinkle with sugar. Use a small knife to make a 1 inch slit in the top of the pie for steam to escape. Repeat with pastry dough. Place in oven and bake until tops are beginning to turn golden brown, about 20 minutes. Let cool on sheets for 7-10 minutes, and then transfer to wire rack to cool completely. Serve warm or at room temperature.
Makes 10-12
Sweet Butter Pie Dough
2 1/2 cups unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
2 teaspoons salt
2 teaspoons lemon zest
2 sticks (1 cup) cold unsalted butter, cut into 1/4 in pieces
1/2 tsp vanilla extract
6 ounces of cold buttermilk
Powdered sugar for dusting
In a small bowl, combine vanilla & buttermilk, stir to combine and set aside. In a large bowl, add flour, sugar, salt & lemon zest and whisk to combine. Use pastry cutter or two knives to cut butter into flour mixture until resembles coarse meal or until all pieces are less than pea-sized. Add buttermilk mixture and stir in until dough comes together. Transfer dough to powdered sugar-dusted work surface and shape into flat disk. Wrap disk tightly in plastic wrap and refrigerate at least one hour.
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