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02/27/2011 National Strawberry Day Rhubarb and strawberry empanadas

Source of Recipe

Mayville


Recipe Introduction

National Strawberry Day. I know to those of you currently obsessed with all thinks Olympic, if I were to play a little word association game with you and say “red”, as a response “strawberries” would be far below “flag” “hockey jersey” and “screaming crowd”. But while you’ve been hanging on every second of the hockey game and the crashes at the sliding centre, spring has been quietly creeping in, 365 Foods

List of Ingredients

HOME COOKIN’ 02/27/2011 National Strawberry Day Rhubarb and strawberry empanadas


Rhubarb and strawberry empanadas


5-18 medium or 25-30 small sweet empanada discs made from
Basic Sweet Pastry Dough
3 cups all purpose flour
¼- ½ cup sugar
Pinch of salt
2 sticks butter or 16 tbs, cut into 16 pieces
2 eggs
2-4 tbs cold water
3 cups chopped rhubarb
3 cups chopped strawberries
1 cup sugar
2 tbs orange juice
1 tbs cornstarch
1 egg, yolk and white separated and lightly whisked
½ cup demerara sugar



Recipe


Basic Sweet Pastry Dough

Mix the flour, sugar and salt in a food processor.

Add the butter, eggs and water until a clumpy dough forms.

Knead the dough for a few minutes.

Form dough into 2 balls, flatten into thick discs, and chill in the refrigerator for at least 30 minutes.

Roll out the dough into a thin sheet and cut out round disc shapes for empanadas, use round molds or a small plate or cup as a mold, you can choose how large based on whether you want small or medium sized empanadas .

Use the empanada discs immediately or store in the refrigerator or freezer to use later.
Empanadas

Combine the rhubarb, strawberries, sugar, orange juice and cornstarch in a large bowl, mix well and let rest for an hour.

Drain the liquid from the strawberries and rhubarb.

To assemble the empanadas spoon the rhubarb and strawberry mixture on the center of the empanada disc.
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Brush the edges of the empanada disc with the egg whites.

Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.

Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when baked.

Sprinkle the demerara sugar on the top of the empanadas.

Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.`

Bake the empanadas in a pre-heated oven at 375 F for 30 minutes or until golden.

Serve either warm or cold with whipped cream.