Friday, June 29, 2007


Empanadillas are the sister of empanadas in the patisserie. In the north of Argentina they are usually filled with Dulce de Cayote, a jam made from a large round gourd, mixed with walnuts. The pastry uses egg yolks and the finished product are glazed with a egg white icing. None ever go to waste...!

300g flour
3 egg yolks
100mL water
a pinch of salt

your choice of jam: cayote, quince paste or sweet potato paste (dulce de batata)

Glaze (meringue):
3 egg whites
200g ultra fine or icing sugar

Make pastry combining all ingredients in a bowl. Knead lightly to combine only. Roll out to 2-3mm and cut circles 4cm diameter (number 5 cutter).
Place a spoonful of Dulce on wrapper and seal into a hemisphere. mark edges with the tongs of a fork.
Bake in a hot oven until lightly browned (10 mins)
Brush surfaces with meringue and allow to cool.


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