Pear Empanadas - Pilar Hernández's Chilean Kitchen
I rarely share a recipe that brings back so many memories. Pear empanadas were my favorite snack as a child; my grandmother would buy them and we'd eat them with tea in the afternoon when I got home from school.
- for the filling,
- 250 grams of dried pears (dried pear apricots)
- 100 grams of sugar
- 1/2 teaspoon of cinnamon
- pinch of nutmeg
- for the dough,
- 3 cups (375 grams) of flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of fine salt
- 1/2 cup or 125 grams of cold butter
- 2 eggs
- 1/4 cup pumpkin puree
- 1/4 cup of milk
- 2 tablespoons of sugar
- 1 egg for brushing
- sugar
- In a small saucepan, place the pears and cover with just enough boiling water to submerge them. Let them sit for 15 minutes. Place over medium heat and add the sugar, stirring until dissolved. Using an immersion blender or juicer, puree the pears. Return the puree to the saucepan, add the cinnamon, and cook until it comes to a boil and you can see the bottom of the pan when stirring.
- Let cool completely.
- For the dough, combine the flour, baking powder, and salt in a bowl, add the butter chopped into small pieces, and work with two knives or a mixer until you get a coarse sand.
- Add the eggs, sugar, milk, and pumpkin. Mix everything until a smooth batter forms.
- Beat the egg with 1 tablespoon of water until well mixed, 20 seconds.
- Divide the dough in two, place one half in the refrigerator. Roll out the other half on a floured surface until it is about 2-3 mm thick. Cut out circles 12 cm in diameter.
- Place a spoonful of filling in the center, brush one edge with egg, close, flatten well and make the crescent shapes or seal with a fork. Repeat with the other half of the dough.
- Preheat the oven to 350°F or 180°C. Place the empanadas on a baking sheet lined with parchment paper or greased. Brush with beaten egg and sprinkle with sugar. Prick each empanada with a fork.
- Bake for 25 minutes or until golden brown on top and bottom.
- Let cool for 5 minutes in the can and then transfer to a wire rack to cool completely.
- Serve cold.
My husband laughs because I have a terrible memory for many things. I can watch a movie a thousand times and have no idea what's going to happen at the end because I simply forget. But with flavors, it's the complete opposite. I can recall them in my head as if it were yesterday, and these empanadas are exactly like the ones I ate when I was a child... If anyone grew up eating these little empanadas, please make them. I have rarely felt so much joy from eating something.
Unfortunately, this recipe can only be made with dried pears; they sell them at pear roasters in Chile. In the US, I've also found them at supermarkets that sell in bulk, like Trader Joe's. Fresh or canned pears have too much water, so it won't work.
Description
A traditional recipe.
- ¼ cup of pumpkin puree
