Day 173.
Stone fruit empanadas are so tasty. My husband bought me my awesome canning set for Mother’s Day. So, when I got plums and plumcots in our CSA box, I knew I had to make him some plum jam. (He is a huge plum fan.)
And then I asked him whether he wanted muffins or tarts made with the jam. He chose tarts. Well, I’m not the world’s best at forming pastries and, when I looked around the internet for various tart styles, I found one that folded the dough into crescent moons.
I thought, well that’s different. So I tried it. Sealing the dough as intended (with just a bit of water) didn’t work out for me. I ended up crimping the edges with a fork and turning them into Stone Fruit Empanadas. Yum.
Stone Fruit Empanadas
Ingredients
2 cups flour or gluten-free flour
1/2 teaspoon salt
2/3 to 1 cup shortening (or sub butter)
1/4 to 1/2 cup water
FILLING
Stone Fruit Jam or for a Thanksgiving leftovers treat, fill with cranberry sauce
Recipe note: slide a pat of cream cheese inside the empanadas for an extra layer of deliciousness. Yum!
Method
Mix flour and salt. Work shortening into flour. Add enough water to make the dough form a ball without being sticky. Roll it out with a rolling pin to about 1/8-inch thickness on a floured board. Cut dough circles with a cookie cutter (I used the lid of my jam jar).
Place 1/2 to 1 teaspoon jam in the center of each round. Fold into a half-moon and crimp seam with a fork. Prick the top of each with a fork and bake at 350 for 15-20 minutes, until golden brown. Makes about 15 tarts.
The Results
Mmmm…I had to defend a few of these from the kids so my husband could actually enjoy the treat. Delicious. I really like the crust and the jam turned out fantastic.
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Stone Fruit Empanadas
Fruit empanadas are so tasty. My husband bought me my awesome canning set for Mother's Day. So, when I got plums and plumcots in our CSA box, I knew I had to make him some plum jam.
Ingredients
- Ingredients
- 2 cups flour or gluten-free flour
- 1/2 teaspoon salt
- 2/3 to 1 cup shortening (or sub butter)
- 1/4 to 1/2 cup water
- FILLING
- Stone Fruit Jam or for a Thanksgiving leftovers treat, fill with cranberry sauce
Instructions
- Mix flour and salt. Work shortening into flour. Add enough water to make the dough form a ball without being sticky. Roll it out with a rolling pin to about 1/8-inch thickness on a floured board. Cut dough circles with a cookie cutter (I used the lid of my jam jar).
- Place 1/2 to 1 teaspoon jam in the center of each round. Fold into a half-moon and crimp seam with a fork. Prick the top of each with a fork and bake at 350 for 15-20 minutes, until golden brown. Makes about 15 tarts.
