Today our amiga Vianney of Sweet Life Bake shares a recipe she and her daughter came up with for Strawberry Empanadas! … Read the sweet introduction written by Bonnie’s daughter, Angelica and then onto the sweet recipe!
Kids everywhere rejoice when the final countdown begins. Summer is finally here! Freedom from books, flash cards, reviewing math, (the worst subject) and history lessons. For an 11 year old nothing beats playing video games, movies at the drive-in and staying up late, except spending time in the kitchen. When I was little my Mom used to drag me into the kitchen as she says “to teach me life skills.” – All I heard was “more work.”
She was pretty smart about the whole thing, she began with cookies. Sweet chocolate chip cookies would make any 3 year old sing. Little by little she began adding new recipes; new techniques and I looked forward to my time in the kitchen. Soon I was flipping through her cookbooks and she even began buying me my own books. Who knew my Mom’s “life skills” classes would lead to my love of baking? I guess Mom’s do know what they are talking about, (smile.)
This weekend after she sent my Dad to the grocery store, which I knew was a mistake, we ended up with a ton of strawberries. My Mom said we should make empanadas and we did. They came out great and my Dad said they were the best he has ever had. Gotta love Dads.
Strawberry Empanadas by Sweet Life Bake
By Angelica Rodriguez with Vianney Rodriguez
3 cups all purpose flour, plus a little more for rolling dough
½ tsp salt
3 tsp piloncillo, grated with zester
2 sticks of butter, diced and chilled in freezer until needed
¾ milk, chilled and divided
2 cups strawberries, diced
1 tsp cinnamon
¼ cup brown sugar
For egg wash:
1 egg beaten with 1 tbsp of milk
Prepare filling (can be made the day before)
Over medium high heat in a medium saucepan add strawberries, cinnamon and brown sugar.
Cook until brown sugar dissolves and strawberries become thickened about 15 minutes.
Move filling to a bowl and cool to room temperature.
Add the flour, salt and piloncillo into a food processor, pulse twice to combine.
Add butter, cover and pulse eight or nine times until butter and flour combine to the crumbly texture.
Add the ¼ cup of milk and pulse twice. Continue to add milk and pulse until dough comes together.
Method: If the dough does not combine continue to add milk. Remove dough and knead into a ball, wrap in plastic and refrigerate for at least 2 hours or overnight.
Heat oven to 400 degrees.
On a large work surface and lightly dust with flour.
Roll dough and cut into 4 inch circles.
If working on a small surface cut dough in half. Roll into a smaller rectangle and cut your circles.
Spoon 1 tbsp of filling in center of circle.
Brush one edge lightly with water and fold the dough over.
Using a fork seal edges, transfer to ungreased baking sheet and brush with egg wash.
Bake 15 minutes.