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Revolutionize your kitchen with red fruit empanadas.

August 26, 2021

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We know that you like red fruits and blackberries, that's why we have prepared this recipe that you will love. A gluten-free recipe, easy and delicious!

I remind you that…

If you are going to prepare the 100% homemade empanada,here I leave our tips. And a very natural homemade dough recipe for empanadas.

Ingredients.

  • 250 g strawberries, peeled, quarried
  • 1 1/2 cups mixed frozen berries
  • 1/4 cup powdered sugar
  • 2 tablespoons cornmeal
  • 1 teaspoon finely grated lemon peel
  • 1 1/2 cups plain flour
  • 2 tablespoons icing sugar
  • 125 g unsalted butter, cold, chopped
  • 1 egg yolk
  • 1 tablespoon ice water
  • 1 egg, lightly beaten
  • 1 tablespoon raw sugar
  • Whipped cream, to serve
  • Optional: 1/4 cup of milk of your choice (to paint and brighten with a brush)

Preparation in 5 steps.

  1. Time to prepare the filling.

In a pan add the red fruits, sugar, lemon juice.

2. Cook over medium heat – Prepares better. 

Once the mixture is done, cook over medium heat for 10 to 15 minutes. After that time, add the vanilla.

Remove the mixture from the heat and let it cool

3. Prepare the dumpling tops.

In a bowl, add the flours, sugar, salt and xanthan gum. Beat until you get a homogeneous mixture.

Add cold butter and mix with the flour, using your hands to get a lumpy mixture.

Add the cup of cold water moderately and continue kneading until you get a 'uniform ball'. Refrigerate for about 20 minutes.

4. We bake with fan at 180ºC our 'flavor ball'.

Place the dough on a lightly floured surface. Knead gently until soft. It forms a disc 2 cm thick. Wrap in baking paper. Refrigerate for 20 to 30 minutes or until firm enough to spread.

Lightly grease a loose round flan can 3 cm deep and 20 cm (base). Roll the dough between 2 sheets of baking paper until it is 4 mm thick. Line the can with the dough. Trim and reserve excess dough. Refrigerate the covered can for 30 minutes.

Place the can on a baking sheet.Line the pastry box with baking paper.Fill with ceramic weights for cake or raw rice.Bake for 12 minutes.

Remove paper and weights.Bake for 10 minutes or until lightly browned.

5. Your finishing touches before tasting.

With a knife, cut the dough lengthwise into twelve strips 1.5 cm wide.Fill the pastry box with the red fruit mixture.Brush the edges with egg.

Place the puff pastry strips in a lattice pattern over the cake filling (see note).Press the edges to seal.Trim the excess.Brush the lattice with egg.Sprinkle with unrefined sugar.

Bake for 25 minutes or until golden brown.Let stand for 1 hour to cool.Serve with whipped cream.

Enjoy your meal!

Take advantage of the fact that we are with our hands in the dough and prepare

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