Cherry Empanadas (Cherry Hand Pies)
User Reviews
5
Cherry Empanadas (Cherry Hand Pies)
Description
The dough for these cherry empanadas features all-purpose flour combined with baking powder, salt, sugar, and ground cinnamon, providing a tender base with subtle warmth. Shortening is cut into the dry mix, and a combination of eggs and buttermilk bring the dough together, which is chilled before rolling.
The cherry filling uses canned cherry pie filling, drained and halved to reduce excess syrup and concentrate the fruit's flavor inside the pastry. The dough circles are filled, sealed by brushing evaporated milk on edges, and crimped decoratively with a fork. Baking at 350°F ensures a golden crust and warm, juicy filling with a crisp exterior and soft interior.
These empanadas are best served warm or at room temperature. They can be refrigerated for a few days and reheated in a toaster oven or by baking briefly at 350°F. Variations include substituting apple pie filling and making a milk and vinegar mixture if buttermilk is not available.
Ingredients
Cherry Filling
- 2 (21-ounce cans) cherry pie filling
Empanada dough
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 3/4 cup shortening
- 2 egg
- 1/2 cup buttermilk
Glaze
- evaporated milk
- raw sugar
Instructions
Cherry Filling
- Drain cherry filling and discard the majority of the syrup and slice cherries in half.
Empanada Dough
- Mix the first 5 dry ingredients. Cut in the shortening. It is best to use your hands. In a separate bowl whisk the eggs and milk and combine with dry ingredients. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
Assemble and bake empanadas
- Preheat the oven to 350 degrees F.
- Take out half the dough and split it into 12 equal balls of dough.
- On a floured surface, roll out the dough balls into small round circles. Place a small dollop of cherry pie filling on one half of each of the dough circles. Brush the bottom edge of the circles with evaporated milk to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.
- Repeat with remaining dough and filling.
- Brush each empanada with some canned evaporated milk, sprinkle with raw sugar. Puncture the top of each empanada with a fork to allow steam to escape while baking.
- Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 20 minutes on middle rack in the oven.
- Brush empanadas again with more canned evaporated milk.
- Move the cookie sheet to the top rack and continue to bake for an additional 3 to 5 minutes, until golden brown.
- Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days.
- Reheat in a toaster oven or bake at 350 degrees for 8 minutes.
Notes
- If you lack buttermilk, mix 1/2 tablespoon white vinegar or lemon juice with 1/2 cup milk and let sit for 5 minutes to curdle before use.
- You may substitute cherry pie filling with two cans of apple pie filling if preferred.
- Enjoy empanadas warm or at room temperature for best texture and flavor.
- Store baked empanadas in the refrigerator for several days and reheat in a toaster oven or by baking at 350°F for about 8 minutes to restore freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 24g | |
| Calories | 126kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 60mg | 3% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 28IU | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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