Rhubarb and strawberry empanadas
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 20 mins
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Servings
15 -18 medium or 25-30 small sweet empanadas
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Cuisine
South American, Fusion, Ecuadorian
Rhubarb and strawberry empanadas
Description
Rhubarb and strawberry empanadas combine fresh chopped rhubarb and strawberries sweetened with sugar and brightened with orange juice, with cornstarch added to thicken the filling as it cooks. After resting and draining liquid, the filling is spooned onto individual sweet empanada dough discs. Edges are sealed carefully with egg whites and pressed with a fork to prevent leaks.
Applying egg yolk wash before baking contributes to a shiny golden surface, while sprinkling demerara sugar on top adds a sanding sugar crunch and caramelized sweetness after baking. Chilling empanadas prior to baking helps them maintain shape and reduce filling leakage.
These empanadas can be enjoyed warm or cold and pair well with whipped cream to offset their tartness. The recipe provides flexibility in dough size and sugar quantity to match preference.
Ingredients
- 15-18 sweet empanada dough discs medium or 25-30 small, basic sweet empanada dough
- 3 cups rhubarb chopped
- 3 cups strawberries chopped
- 1/2 cup sugar adjust based on your preference, up to 1 cup
- 2 tbs orange juice
- 1 tbs cornstarch or tapioca starch
- 1 egg yolk and white separated and lightly whisked
- 1/4 cup demerara sugar for sprinkling on top
Instructions
- Combine the rhubarb, strawberries, sugar, orange juice and cornstarch in a large bowl, mix well and let rest for an hour.
- Drain the liquid from the strawberries and rhubarb.
- To assemble the empanadas spoon the rhubarb and strawberry mixture on the center of the empanada disc.
- Brush the edges of the empanada disc with the egg whites.
- Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
- Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when baked.
- Sprinkle the demerara sugar on the top of the empanadas.
- Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
- Bake the empanadas in a pre-heated oven at 375 F for 30 minutes or until golden.
- Serve either warm or cold with whipped cream.
User Reviews
Overall Rating
4.9
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