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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is Mexican in origin. Borrowed from Recipes4us. co. I must admit that I haven't tried them yet, but seeing as how I've made an awful lot of jam recently, it's a cert that I'll make them sooner or later. Eat them as a dessert, for breakfast, or just a sweet snack. You need to allow 8 hours chilling time for the dough; this time is not included in the cooking time. Ingredients:
4 ounces butter, softened |
3 ounces cream cheese |
5 ounces plain flour |
11 ounces fruit jam |
3 ounces superfine sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Cream butter and cream cheese together in a large mixing bowl until well blended and smooth; add the flour and beat well.
2. Shape the dough into a smooth ball, wrap in cling film, and chill in the fridge for 8 hours.
3. Remove dough from refrigerator 20 minutes before using and preheat the oven to 190C, 375F, gas mark 5.
4. Lightly flour a work surface and roll the dough out to 1/4-inch thick; cut into circles using a 3-inch biscuit cutter.
5. Place a small spoonful of jam in centre of each circle, moisten edges with water then fold over to form a half circle and press the edges together.
6. Place on un-greased baking sheets and bake for 15 to 20 minutes; while the empanadas are baking mix the sugar and cinnamon together.
7. Remove from the oven and immediately roll in the cinnamon sugar.
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