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Monday, March 3, 2014

ENCHIR WITH 15TH CENTURY RECIPE FOR BAK CUSTARD FRITTERS

Mixing Filling Ingredients
Photo by: Lord-Williams
henchir, to swell, to fill. [Nola. 1989:xliii-1:xlv-3:xliiii-3 etc: and Nola/Pérez.1994:195]

BAKE CUSTARD FRITTERS ADAPTED FROM NOLA’S xlvi-2 FLAONES QUE ES FRUTA DE SARTEN

Ingredients

Filling:

14 ½ oz cottage cheese
8 oz ricotta
2 tbsp dried mint leaves crushed between fingers
4 eggs
1 tbsp rosewater

empanada dough for 1 pie tin or 36 turnovers

Garnish:

1 c. honey
¼ c powdered sugar
2 tsp ground cinnamon

stuffed empanadas
Photo by: ctmarie3
Preparation:

PREHEAT YOUR OVEN TO 400º F/200º C

 Mix the cheeses, mint, eggs and rosewater in a large bowl.

Make dough and roll it out. Cut 36 circles 5” in diameter or line a pie tin with half the dough.[1]

Fill the empanadas with the cheese mixture. If using small circles, place about 1 tbsp of filling on each circle, fold it in half and seal the edges by pressing the edges with the prongs of a fork.

If using a pie tin, pour the filling into the tin and cover with dough, sealing the edges.
A Pie Size Empanada with Garnish
Photo by: Lord-Williams

Prick the empanada(s) with a fork before baking. Bake 15-20 minutes or until crust is golden brown.

Heat honey and skim. Pour it over the empanada(s). Sprinkle with sugar mixed with cinnamon and serve warm.



[1] Nola does not give the latter option but it is easier and faster.  In Spain, empanadas are frequently made into large rectangular dishes or they can be in the shape of round pies. 

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