These traditional Mexican empanadas offer a delightful contrast between a crisp, flaky fried dough and a warm, chewy filling of spiced dried fruits. The filling features a mix of raisins and other dried fruits simmered with sugar, cinnamon, cloves, and nutmeg, creating a rich, aromatic sweetness that pairs perfectly with toasted pinon nuts. While often served as a dessert, these golden-brown pastries are also a popular breakfast treat or afternoon snack. The dough is simple to make, requiring just flour, shortening, and water, allowing you to focus on the intricate folding technique that gives empanadas their signature crimped edge. They are best enjoyed fresh from the fryer, warm and slightly sticky with sugary fruit juices.
Empanadas De Fruta
Description
These traditional Mexican empanadas offer a delightful contrast between a crisp, flaky fried dough and a warm, chewy filling of spiced dried fruits. The filling features a mix of raisins and other dried fruits simmered with sugar, cinnamon, cloves, and nutmeg, creating a rich, aromatic sweetness that pairs perfectly with toasted pinon nuts. While often served as a dessert, these golden-brown pastries are also a popular breakfast treat or afternoon snack. The dough is simple to make, requiring just flour, shortening, and water, allowing you to focus on the intricate folding technique that gives empanadas their signature crimped edge. They are best enjoyed fresh from the fryer, warm and slightly sticky with sugary fruit juices.Ingredients
Directions
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In a large bowl, whisk together the flour, salt, and sugar for the dough.
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Cut the shortening into the dry ingredients until the mixture resembles coarse crumbs.
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Gradually add the water, mixing until a soft, non-sticky dough forms.
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Divide the dough into small balls, roughly the size of a golf ball.
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On a floured surface, roll each ball into a circle approximately 5 inches in diameter and 1/8 inch thick.
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While the dough rests, prepare the filling by placing dried fruit and raisins in a saucepan with enough water to cover them.
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Cook over low heat until the fruit is tender and most of the liquid has absorbed.
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Stir in the sugar, cloves, cinnamon, nutmeg, and pinon nuts until well blended.
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Allow the fruit filling to cool slightly so it does not melt the dough.
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Place a heaping teaspoon of the fruit filling onto one half of each rolled-out dough circle.
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Fold the other half of the dough over the filling to create a half-moon shape.
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Press the edges together firmly to seal, then pinch the edges with your thumb and forefinger while twisting the dough slightly to create a crimped edge.
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Heat oil in a deep fryer or heavy pot to 350F (175C).
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Carefully place the empanadas in the hot oil, frying until golden brown on both sides, about 2-3 minutes per side.
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Remove empanadas from the oil and drain on paper towels before serving warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 571.3kcal
- % Daily Value *
- Total Fat 45.5g70%
- Saturated Fat 15.4g77%
- Cholesterol 0.0mg0%
- Sodium 4882.5mg204%
- Total Carbohydrate 45.1g16%
- Dietary Fiber 2.2g9%
- Sugars 42.0g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
