Fiesta Empanadas
Fiesta Empanadas
1 1/2 lb Puff Pastry*
1 Quince Paste**
1 Gruyere or Manchego cheese
* See recipe under “Little Ears”
** See recipe under “SOUTHWESTERN C&Y” section
Preheat oven to 425 deg F
With a rolling pin roll the dough until it forms a 12-inch square, 1/8 inch thick
With a sharp knife, trim edges
Place in the freezer for 5 min
Remove from freezer, bring the 2 ends of the dough toward the center, & fold lengthwise
Now fold again lengthwise toward the center to make a 4-layer dough 12 inches wide
Transfer to the freezer for 5 min
Remove from freezer
Line 2 cookie sheets with parchment paper
With a 6-inch round cutter or pan lid, cut rounds until all the dough has been used
Fill each round with a slice of Quince Paste & a slice of cheese, then fold closed
Lay them on cookie sheets in staggered rows, about 2 inches apart
Return to the freezer for 5 min
Bake for 25 to 30 min, or until golden
Transfer empanadas to a wire rack to cool
Serve immediately or the same day
Makes 24 (6-inch) empanadas
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