Strawberry Empanadas

What do I need?

Dough:

3 cups all-purpose flour

1tsp salt

3 tsp piloncillo grated with zester

2sticks of butter

¾ of milk chilled and divided

Filling:

2 cups strawberries, diced

1 tsp cinnamon

¼ cup brown sugar

1 egg beaten with 1 tsp of milk

How do I do it?

Filling:

 Over medium high heat in a medium saucepan add strawberries, cinnamon and brown sugar.

Cook about 15 minutes mixing so it won’t burn.

Let the filling cool.

 

Dough:

Add the flour, salt and piloncillo into a food processor, pulse twice to combine

Add butter, cover and pulse 8 or 9 times until butter and flour combine to the crumbly texture

Add the milk and pulse until dough comes together

Heat oven 400 degrees

On a large work surface, lightly dusted with flour roll dough and cut into 4 inch circles

 

Empanadas:

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