Fruit-filled Dessert Empanadas Recipe

HOUSE FAVORITES

1. 1

   In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and fine salt until evenly combined.

2. 2

   Add the cold, diced butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

3. 3

   Drizzle in the ice-cold water, about 1/3 cup total, a little at a time, mixing with a fork until the dough just comes together. You should be able to pinch it and hold its shape.

4. 4

   Divide the dough into two equal disks. Wrap tightly and refrigerate for 30-60 minutes to rest and relax the gluten.

5. 5

   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.

6. 6

   Roll one disk of dough on a lightly floured surface to about 1/8 inch (3 mm) thick. Use a round cutter around 3.5-4 inches (9-10 cm) in diameter to cut circles.

7. 7

   For the filling, in a medium saucepan combine the mixed berries, 1/3 cup granulated sugar for filling, the lemon juice, and vanilla extract. Cook over medium heat until the berries release juice and the sugar dissolves, about 4-6 minutes.

8. 8

   Make a slurry by whisking 2 tablespoons cornstarch with 1-2 tablespoons cold water, then stir into the berry mixture. Cook until the filling thickens, about 1-2 minutes. Remove from heat and let cool completely.

9. 9

   Assemble: Place 1-2 tablespoons of filling in the center of each dough circle. Moisten the edge with a light brush of water from the 'Water for sealing edges' ingredient and fold dough over to form a half-moon. Crimp edges with a fork to seal.

10. 10

    Repeat with remaining dough and filling. Chill assembled empanadas 10-15 minutes to help seal.

11. 11

    Bake: Place empanadas on the prepared baking sheet. Lightly brush the tops with water for a pale shine. Bake 20-25 minutes until the pastry is golden brown.

12. 12

    Cool on a rack for at least 10 minutes before serving. Optional: dust with powdered sugar.