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Old-California Empanaditas

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Submitted by raiderdaisy

Ingredients

1 237
CUP ML BUTTER
8 231.2
OUNCES ML/G CREAM CHEESE
½ 2.5
TEASPOON ML SALT
2 473
CUPS ML ALL-PURPOSE FLOUR
unsifted
1 1
EACH EACH EGG YOLKS *
2 1E+1
TEASPOONS ML CREAM
or milk

Directions

Beat butter, cheese and salt together in a mixer until completely smooth and blended.

Work in flour to a smooth dough. (You can use a mixer for this step, too, but results are superior if you work in the flour with your fingertips, a fork or rubber spatula).

Flatten dough in foil to form a an 8 x 6 inch rectangle.

Chill overnight. (You can chill it several days before using).

Remove from refrigerator 8 to 10 minutes before rolling.

(Many recipes suggest a 30 minute wait before rolling dough, but it’s easier to handle when rolled as cold as possible).

Divide dough for ease in rolling and to insure cold dough.

Keep unrolled portion in refrigerator until ready to use.

Roll on floured pastry cloth with floured rolling pin or between two sheets of waxed paper.

When using waxed paper, loosen it on both sides of pastry several times as you roll.

Shape as directed in specific recipes and chill before baking.

Brush tops (only) of all pastries with egg yolk beaten with cream.

Bake in moderate oven (350 degrees) unless otherwise specified.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 560 72% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 28g 141%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 530mg 22%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 15g
Vitamin A 30% Vitamin C 0%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free
 

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