Savoury-crusted empadas filled with a spiced California Raisin and gouda cheese filling.
In a large bowl combine the flour and salt. Add butter, cheese and combine with a pastry cutter until the dough is crumbly.
Add water, a little at a time, just enough to bind the dough.
Shape the dough into a ball. Wrap dough loosely with a plastic wrap and flatten gently with a rolling pin to form a thick disk. Chill dough in refrigerator for at least 30 minutes.
Melt butter in a small pan. Remove from heat and add in the California Raisins, sugar, lemon zest, spices and dried papayas. Set aside until ready to use.
Pre-heat oven to 200°C and line a large baking tray with parchment paper.
On a floured surface, roll out the dough to approximately 4 to 5 mm thick. Use a cookie cutter to cut circles. Place about 15 g of the filling in each dough disc and top with a small amount of shredded gouda cheese.
Brush egg wash around the edges of each dough disc, fold in half and seal the edges using a fork.
Brush egg wash on each empada, sprinkle with sugar and bake for 15 to 20 minutes or until golden brown.
Use a mature Gouda cheese to maximize flavour.
If you do not have a rolling pin available, use an empty bottle.
Empadas are a great handy food on the go.
You can use other tropical dried fruit like mangoes, peaches, oranges, etc. if dried papayas are not available.
Ingredients
Directions
In a large bowl combine the flour and salt. Add butter, cheese and combine with a pastry cutter until the dough is crumbly.
Add water, a little at a time, just enough to bind the dough.
Shape the dough into a ball. Wrap dough loosely with a plastic wrap and flatten gently with a rolling pin to form a thick disk. Chill dough in refrigerator for at least 30 minutes.
Melt butter in a small pan. Remove from heat and add in the California Raisins, sugar, lemon zest, spices and dried papayas. Set aside until ready to use.
Pre-heat oven to 200°C and line a large baking tray with parchment paper.
On a floured surface, roll out the dough to approximately 4 to 5 mm thick. Use a cookie cutter to cut circles. Place about 15 g of the filling in each dough disc and top with a small amount of shredded gouda cheese.
Brush egg wash around the edges of each dough disc, fold in half and seal the edges using a fork.
Brush egg wash on each empada, sprinkle with sugar and bake for 15 to 20 minutes or until golden brown.
Use a mature Gouda cheese to maximize flavour.
If you do not have a rolling pin available, use an empty bottle.
Empadas are a great handy food on the go.
You can use other tropical dried fruit like mangoes, peaches, oranges, etc. if dried papayas are not available.