Texas-Style Blackberry and Strawberry Empanadas

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1554, total fat 109 G., saturated fats 25 G., proteins 22 G., carbohydrates 124 G., fiber 6 G., cholesterol 105 mg, sodium 884 mg, sugar 24 G.

These crispy Texas-style empanadas with a delicate goat cheese filling will captivate everyone with their incredible flavor and texture. These empanadas are made with fresh blackberries and strawberries. Simply combine the berries with sugar and goat cheese and fill the pastry circles. The empanadas are deep-fried and dusted with powdered sugar for a beautiful presentation.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups premium flour
2 tablespoons of sugar
0.5 tsp salt
4 tsp baking powder
1 cup cooking fat
1 cup chicken broth
1 cup blackberries
1 cup strawberries, coarsely chopped
0.5 cup goat cheese
1/4 cup sugar
2 large eggs
2 tablespoons of water
Peanut oil for frying

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Add the shortening and knead it by hand until the mixture resembles cornmeal. Add the chicken broth and knead into a dough. Let it rest, covered, in the refrigerator for at least 30 minutes.
Meanwhile, prepare the filling.: Combine blackberries, strawberries, goat cheese and sugar in a bowl.

Once the dough has cooled, roll it out on a lightly floured work surface with a rolling pin to a thickness of 0.5 cm. Using a 10 cm diameter cutter, cut out circles from the dough. Spoon 1 heaping tablespoon of filling into the center of each circle.
In a small bowl, whisk the eggs and water together. Brush the edges of the dough with the egg mixture. Fold the dough in half over the filling. Crimp the edges with the tines of a fork to seal the dough tightly.
Fill a skillet halfway with peanut oil and heat it to 175°C.
Fry the empanadas until golden brown, about 6 to 8 minutes, turning them occasionally with tongs.

Categories:

recipe / Calorie content of prepared meals / Deep-frying / Summer dishes / Desserts / Fruit desserts / Donuts, pies, buns / Food Network - recipes / Mexican cuisine