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
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
Recipe note: slide a pat of cream cheese inside the empanadas for an extra layer of deliciousness. Yum!
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.
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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