Fruit Empanadas
Ingredients
- 125 ml or 1/21/2 ml Raisins
- 125 ml or 1/21/2 ml Chopped dates
- 75 ml or 1/31/3 ml Chopped nuts
- 50 ml or 1/41/4 ml Orange marmalade
- 500 ml or 22 ml Kellogg's Corn Flakes* cereal
- 125 ml or 1/21/2 ml Kellogg's Corn Flake Crumbs*
- 375 ml or 1 1/21 1/2 ml All purpose flour
- 5 ml or 11 ml Baking powder
- 2 ml or 1/21/2 ml Salt
- 75 ml or 1/31/3 ml Shortening
- 125 ml or 1/21/2 ml Skim milk
- - Vegetable cooking spray
- 175 ml or 3/43/4 ml Icing sugar
- 15 ml or 1 tbsp Hot water
Directions
1. In small bowl, combine raisins, dates, nuts and marmalade. Set aside.
2. In medium-size bowl, combine crushed cereal or crumbs, flour, baking powder and salt. With pastry blender, cut in shortening until mixture resembles coarse meal. Gradually add milk, mixing with fork until dough holds together. (Add 5-10 ml/1-2 tsp additional milk if needed.)
3. On lightly floured surface, roll dough out to 3 mm (1/8") thickness. Cut into 10 cm (4") circles with floured cookie cutter. In centre of each, place about 15 ml (1 tbsp) filling. Moisten edges with water. Fold dough over and press edges together with fork to seal. Place on baking sheet coated with cooking spray.
4. Bake at 200°C (400°F) 10-12 minutes or until lightly browned. Place on wire rack. Drizzle hot empanadas with glaze made by combining icing sugar and hot water.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
