Dinner and Dessert Empanadas

by Scott Wurzel

Empanada Dough

9.5 oz Unbleached all-purpose flour

2 tsp Baking powder

3/4 tsp Kosher salt

2.5 oz Shortening

3/4 c Milk

1 egg beaten with 2 tsp water

Savory Filling

Sliced ham

Grated Medium Cheddar

Sweet Filling

4 oz Blueberries

1/4 c Sugar, plus 4 tbl

1 tsp Cinnamon

1 tsp Vanilla extract

1/2 c Mascarpone cheese

Preheat oven to 350°F

To prepare the dough (using the Biscuit Method):

Sift flour, baking powder, and salt together into a large bowl.  Add shortening to the flour mixture in small chunks.  Mix shortening into flour using hands until the mixture is crumbly. Still using your hands, make a well and pour in the milk. Mix the milk in until the dough comes together.  

Move dough to a well floured surface, kneed 10-20 times, and roll out to 1/2 inch thickness.  Cut rounds out using a biscuit or cookie cutter. Once the rounds are cut, roll each out as thin as possible.  Place rolled out dough on parchment paper, in layers if necessary, and place in refrigerator for about 1 hour for the fats to firm.

For the Sweet Filling:

In a small sauce pan, combine Blueberries, 1/4 cup sugar, cinnamon, and Vanilla extract.  Turn heat to medium low and allow to simmer until liquids are produced and thickened.

In a separate container, mix the remaining sugar with Mascarpone.

Constructing the Empanadas:

For savory filling place a pinch of cheese and a small slice of ham on one half of the dough.  For the sweet empanadas, put a small amount of blueberry and mascarpone mixture on one half of the dough.  Once filling is in place, rub some of the egg mixture on the edge of the dough and fold over like a taco.  Crimp the edges with a fork.

Place empanadas on a baking sheet lined with parchment paper.  Place in oven for 20 minutes or until crust is golden and flakey.