Fig and Walnut Empanadas

2-17 Fig and Walnut Empanadas

Food cravings- I get them all the time. Sometimes I crave a salad, or some veggies, and that is great- my body thirsts for nutrition when I deprive it too long. And sometimes I just need some chocolate, red meat, or salty potato chips. Fine too, a little snacking and indulgence never hurt anyone. But the worst cravings are when I crave food I ate in another city. I’m looking at you, beaver tails

Well, practically every time I head home to Houston, I stop at this amazing empanada place. In fact, last trip, it was the first stop in town. I was grouchy and “witchy” after a long drive home, but all that grumpiness melted away as we stopped and I took my first bite into my empanada.

But what’s a girl to do when she is grumpy at home with no empanadas to listen the mood? Well, make her own! The emapanda dough I use is quick to whip up, only takes a little chill time the refrigerator, and is very easy to work with. Cheese and fig may seem weird, but think of it as a warm cheese plate wrapped in pastry dough. It just works. Then dollop some of your favorite fillings, bake, and devour.

FIG AND WALNUT EMPANADAS
Inspired by Marini’s Empanada House

INGREDIENTS

For the Crust:

1/2 cup water
5 ounces butter
1 1/3 cup all purpose flour
Pinch of salt

For the Empanadas:
3/4 cup fig preserves
1/2 cup chopped walnits
3-5 ounces fresh mozzarella, shredded

DIRECTIONS

For the Crust:

In a small saucepan combine water and butter. Heat over medium heat, stirring occasionally, until butter is melted.

In a bowl combine flour and salt. Slowly pour in butter mixture, stirring with a wooden spoon until a wet, oily paste forms. Pour dough onto a sheet of cling wrap. Wrap cling wrap around dough, forming into a disk. Chill for at least 1 1/2 hours, preferably 2 hours.

For the Empanadas:

Preheat oven to 400°F.

Divide the dough into 20-25 small equal pieces. On a lightly floured surface, roll each piece into a 4-5 inch circle. Place about 2 teaspoons of fig preserves in the center of each piece of dough. Sprinkle walnuts and mozzarella cheese on top. Fold over the dough tightly, forming a half moon shape. Crimp closed with a fork.

Place on lined baking sheet. Freeze for 15 minutes. Bake for 18-25 minutes, until golden brown. Let cool slightly before eating.

**To reheat, I have found the empanadas still get a crispy shell when you bake as directed above, let cool and store at room temperature, and reheat for 5-7 minutes at 400°F.

Makes 20-25 empanadas.

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