Lynfred Meals and Wines

Mango and Garroxta Empanaditas

And we’re back!   It’s only been a couple of months since we actually made a recipe, but it feels like way longer than that.   As usual on the new year I’m gonna try slightly different ways of posting because I bore easily.  I’m gonna start posting in-line pictures throughout the recipe, make more notes, and take more step-by-step pictures.   Also coming soon is some wine info and other things…I just discovered the queue functionality.   I’m slow on the uptake.

Anyways, this month we have Mango & Garroxta Empanaditas, served with a Lynfred American Syrah Reserve 2009!

These things were delicious.   The recipe calls for mango but I believe almost any fruit would work with these.  These tasted basically like pie right out of the oven, which is a good thing.

RECIPE

Mango and Garroxta Empanaditas

From the Private Kitchen of Lynfred Winery Chef Janaki

Makes about 12 empanaditas (at least for us it did)

Ingredients

1/2 c. lard

1/2 tsp salt

1 tbsp sugar

Ice water

1 1/2 c. flour

1 egg

1 mango, not quite ripe

Small wedge of Garroxta cheese (pronounced “gah-ROTE-cha”)

Substitute if Garroxta cannot be found: Manchego

[We couldn’t find either cheese, so we used Gruyère, it worked really well]

Method

Preheat oven to 350F. Cut lard into pieces and bring to room temperature if not already there. Mix lard with salt, sugar, and egg until thoroughly combined.

[The below pic shows about as “thoroughly combined” as we could get it, but it turned out just fine]

Begin stirring in flour a little at a time, making sure to mix it in thoroughly each time. After all flour is added, mixture should be slightly dry and crumbly.

Drizzle in about 3 tbsp ice water and continue working the pastry dough, just until it comes together into a soft, pliable ball.  

Cover dough ball with plastic wrap and either refrigerate for half an hour or freeze for 10 minutes before proceeding.  While waiting for the dough, peel and seed your mango. Cut into small chunks. Shave small pieces off the wedge of garroxta cheese.

When dough has thoroughly chilled, roll out to no more than 1/4” thickness and cut 3 to 4” circles out of it using biscuit cutters or a drinking glass. Re-roll dough scraps and repeat process. If the ambient temperature in your kitchen is very warm, you may need to chill the dough again before re-rolling.

[don’t forget to flour your rolling board and pin!]

Fill a small bowl with water and keep it next to your stuffing area. Place a couple pieces of mango and a few shavings of garroxta cheese in the center of each circle of dough.

[Feel free to put tons more cheese than this.  As you will see in the last picture, it all melts down…I would say stuff as much cheese/fruit as you can without breaking the dough when you fold it over.]

Wet your forefinger with water and run it around the edge of the dough. Fold one side up and over the filling, being careful not to break the pastry. Smooth the edges together to form a half-moon shape. Press the tines of a fork all around the edge for a pretty look. Repeat with remaining dough and filling ingredients.

Bake for 20-30 minutes on a parchment paper lined sheet pan. Empanaditas are done when dough is crispy and lightly brown all the way around.

ENJOY!!

EK & LK

  1. lynfred posted this