Sunday, April 29, 2012

Bitter Orange Marmalade-Cheese Empanadas

Bitter orange marmalade-cheese empanadas
Cut fruit
Green herb tea
Time: 30 minutes (prep+cooking+serving)
Time saver: Prepared dough

Ready made puff pastry
Bitter orange marmalade
Cheddar cheese (grated) I use Kraft
Fresh fruit (any)

Grate the cheddar cheese, divide the dough into five equal balls. Roll out each into a round of medium thickness. First spread a teaspoon of bitter orange marmalade then add a generous sprinkle of grated cheese over the marmalade. (Avoid using the syrupy content. Pick out more of the peels from the marmalade and a minimum of the thick syrup) Fold the upper half over the stuffing and seal it by wetting the edges and pressing them together. Do not use too much of water as the edges will become soggy. Just wet your index finger by dipping it in a bowl of water, shake off excess water and rub on the edge. With a fork press out the edges, making small decorative lines with the tines. (You can even cut around the edges with a cutter or fold them up to get a rope effect) Grease a tray, sprinkle it lightly with dry flour, place the empanadas on it, and pop it into the oven. Bake in a pre-heated oven on mark 5 for about 7-8min. It would be wise to keep a watchful eye on it, and remove when done. 


Then put on water for tea, peel and cut the fruit (I skipped skinning the orange pods, I was short on time. But it's okay, more fiber!) It was really nice to have hot freshly baked empanadas on a cold winter morning.

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