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Apple Turnovers

Apple Turnovers
This recipe uses the IMUSA Empanada Maker to make a deliciously sweet apple turnover using granny smith apples, cinnamon, and glaze!

Author:
Cuisine: More Favorite Recipes
Recipe type: Appetizers, Snack
Serves: 12 Empanadas

Ingredients
  • For Apple Turnover Filling:
  • Granny Smith apples 4 cups (chopped)
  • all-purpose flour 2 tablespoons
  • sour cream ½ cup
  • ground cinnamon 1 teaspoon
  • salt ¼ teaspoon
  • pure vanilla extract 1 teaspoon
  • For Empanada Dough:

  • all-purpose flour 3 cups
  • baking powder 2 teaspoons
  • salt ½ teaspoon
  • shortening ½ cup
  • eggs 2
  • cup milk ½ cup
  • granulated sugar 2 tablespoons
  • ground cinnamon (optional) 1 teaspoon
  • For Glaze:
  • Canned evaporated milk or egg white 1
  • ground cinnamon 1 teaspoon
  • sugar ¼ cup

Preparation
  1. Combine all ingredients for apple turnover filling together in a large mixing bowl and set aside.
  2. Make empanada dough: Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
  3. Take out half the dough and split it into 6 equal balls of dough.
  4. On a floured surface, roll out the dough balls into small round circles.
  5. Place a circle on each mold of the IMUSA empanada maker. Place a small dollop of apple filling on one half of each of the dough circles. Fold over the dough to cover filling. The empanadas will be sealed with the empanada maker.
  6. Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture.
  7. Preheat the IMUSA empanada maker. Once the green light is on close the lid and bake for 8 to 10 minutes, until golden brown.
  8. Repeat with remaining dough and filling.

Pumpkin Turnovers

Pumpkin Turnovers
This delicious recipe uses the IMUSA Empanada Maker to create pumpkin turnovers flavored with cinnamon, cloves, and nutmeg!

Author:
Cuisine: More Favorite Recipes
Recipe type: Appetizer, Snack

Ingredients
  • Pumpkin Filling:
  • butter 2 tablespoons
  • dark brown sugar, packed firmly ¾ cups
  • organic pumpkin, NOT pie filling 1 cup
  • ground cinnamon 1 teaspoon
  • ground cloves ⅛ teaspoons
  • ground nutmeg ⅛ teaspoons
  • Empanada Dough
:
  • all purpose flour 3 cups
  • baking powder 2 teaspoons
  • salt ½ teaspoon
  • shortening ½ cup
  • eggs 2
  • milk ½ cup
  • granulated sugar 2 tablespoons
  • ground cinnamon (optional) 1 teaspoon
  • Glaze:
  • Canned evaporated milk or egg white 1
  • ground cinnamon 1 teaspoon
  • sugar ¼ cup

Preparation
  1. For Pumpkin Filling: Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves with the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for about 10 minutes. Make sure the filling is not too watery; otherwise let it cook for a couple more minutes.
  2. Remove the saucepan from the heat and let it cool down. After it has cooled off for about 15 minutes, put the filling in the refrigerator to help it set for 30 minutes or overnight.
  3. You can make the empanada dough after your filling has chilled: Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
  4. Assemble and bake empanadas: Take out half the dough and split it into 6 equal balls of dough.
  5. On a floured surface, roll out the dough balls into small round circles.
  6. Place a circle on each mold of the IMUSA empanada maker. Place a small dollop of pumpkin filling on one half of each of the dough circles. Fold over the dough to cover filling. The empanadas will be sealed with the empanada maker.
  7. Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture.
  8. Preheat the IMUSA empanada maker. Once the green light is on close the lid and bake for 8 to10 minutes, until golden brown.
  9. Repeat with remaining dough and filling.

Guava Cheese Empanadas

Guava Cheese Empanadas
Empanadas are pastries filled with either meat, seafood, or cheese. This recipe includes Guava paste with cream cheese – a classic Cuban combination. It is sweet and flavorful – perfect for breakfast, dessert, or a sweet snack!!

Author:
Cuisine: Caribbean
Recipe type: Snack, Appetizer, Dessert

Ingredients
  • Frozen empanada disks 1 Pack
  • 1 package of low fat softened cream cheese 12 Oz.
  • 1 can of guava paste cut into small cubes 16 Oz.
  • Vegetable oil
  • Powdered sugar
  • bowl with water

Preparation
  1. Take each empanada disc and place a piece of your guava paste in the middle, then spoon a teaspoon of cream cheese on top. Fold the empanada in half to create a half moon shape.
  2. Dip your finger in water and wet the rounded side of your half moon. Using a fork, press on the round part to seal in your filling. Continue to do for the rest of your empanadas.
  3. Heat a large non-stick saute pan or caldero and add oil to coat the whole pan.
  4. Once heated, add 2 or 3 empanadas, so they fit side by side. Cook on one side until golden brown then flip to do the same on the other. Once the empanada “bubbles” up, place on a platter lined with paper towel to let cool and soak up any excess oil.
  5. Sprinkle powdered sugar and serve warm

Picadillo Empanadas with Garlic Cilantro Dipping Sauce

Picadillo Empanadas with Garlic Cilantro Dipping Sauce
Picadillo is a traditional dish in many Latin American countries that is made with ground beef and a flavorful tomato sauce. Using this as a filing in empanadas creates a savory side dish or snack!

Author:
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner

Ingredients
  • olive oil ¼ cup
  • garlic cloves 2
  • medium onion 1
  • small green bell pepper 1
  • ground sirloin or ground round 1 pound
  • vino seco (dry white cooking wine) ½ cup
  • tomato sauce 1 cup
  • tomato paste 2 tablespoons
  • ground cumin ½ teaspoon
  • ground oregano ½ teaspoon
  • salt 1 teaspoon
  • pepper ½ teaspoon
  • raisins, optional ¼ cup
  • pimento-stuffed olives ¼ cup
  • capers 2 tablespoons
  • discos para empanadas (frozen turnover pastry disks) 20
  • mayonnaise (we like Hellmans) 1 cup
  • cilantro ¼ cup
  • garlic 1 tablespoon
  • white pepper ½ teaspoon
  • fresh lemon juice 3 tablespoons
  • Worcestershire sauce 1 teaspoon

Preparation
  1. To make the picadillo, heat half the olive oil in a large IMUSA frying pan over medium-high heat.
  2. Add the garlic, onion, and bell pepper, and sauté until tender, 5 to 7 minutes.
  3. Raise the heat to medium-high and add the ground beef (the meat should make a searing sound when it hits the pan—use a small amount of meat to test the heat; if it doesn’t, increase the heat to high for a few minutes before adding the meat). Stir frequently to break up any large chunks of meat, and cook, stirring frequently, for 3 to 5 minutes, until the beef is thoroughly cooked (no longer red).
  4. Drain any excess liquid from the pan. Add the vino seco, tomato sauce, tomato paste, cumin, oregano, salt, pepper, and the remaining olive oil. Reduce the heat to low and simmer, uncovered, for about 20 minutes.
  5. Add the raisins, olives, and capers, and stir to combine. Set aside and allow to cool.
  6. Pre-Heat your IMUSA empanada maker by simply plugging it in. Your empanada maker is properly heated and ready to use once the green light turns on.
  7. Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks
  8. Place 1 to 1 ½ tablespoons of filling in the center of each disk. Fold each disk to make a semicircle. Using the tines of a fork, press around the edges to seal.
  9. Bake in preheated IMUSA empanada maker for 8 to 10 minutes or until golden
  10. To make the dipping sauce, combine the mayonnaise, garlic, lemon juice, Worcestershire, cilantro, and white pepper until smooth. Serve in a small bowl alongside the hot empanadas.