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Empanadas - Jet Stream Oven

CRUST
2 cups flour
1/4 tsp salt
2/3 cup shortening
1/4 cup cold water

FILLING
1 cup canned pumpkin
1/2 cup raisins
1/3 cup brown sugar
1 tsp anise seed, optional
1/8 tsp salt

Combine flour and salt in mixing bowl. Cut shortening into flour until pieces are about the size of large peas.

Sprinkle with water by full tablespoons over the top of mixture and toss dough with a fork to moisten evenly.

Press dough into a ball, wrap in plastic wrap and chill.

Combine filling ingredients in small saucepans. Bring to a boil, turn heat down, and simmer 10 minutes. Cool before using.
Roll out chilled dough 1/8" thick and cut into 4" circles. Spoon filling on one side of each circle.

Dampen edges of dough, fold over and press edges together with fork.
Place on rack in Nesco®/American Harvest® Jet Stream Oven® at 400ºF on LOW fan speed for 10-12 minutes.

Remove from oven and roll hot empanadas in sugar cinnamon.


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