Manchego and Quince Empanadas
Quince is a popular Spanish paste made from Quince fruit (a cross between an apple and a pear). The delicious combination of this sweet paste with Manchego cheese create an empanada perfect for breakfast, dessert, or a sweet snack!
Author: George Duran
Recipe type: Dessert
- maseca corn flour 2 cups
- salt 2 teaspoons
- whole milk 3 cups
- Manchego cheese
- Quince paste
- In a medium bowl mix first 3 ingredients with your hand until it’s completely smooth. The Maseca dough will be quite loose at first, but will thicken after some time. Allow to sit for at least 5 minutes.
- Pre-heat your IMUSA empanada maker by simply plugging it in.
- the meantime cut 12 thick slices of Manchego cheese, about 3-inches wide and ½-inch thick.
- Cut 12 slices of the quince paste about 3-inches wide and ¼-inch thick. Join each Manchego slice with each quince paste slice and set aside.
- Open IMUSA empanada maker and place a heaping spoonful (about ¼ cup) of dough inside an empanada mold, carefully dispersing it to each corner of the mold with the spoon.
- Gently place a Manchego and quince slice into the center of the dough and cover them with another spoonful of dough, assuring that the cheese and quince are completely covered.
- Repeat with the other empanada molds. If you over-fill the mold with the dough, don’t worry. The excess dough will press out of the mold and can be easily “snapped off” before serving.
- Cook for 8 minutes and carefully remove each empanada (it will be soft at first) with tongs and allow to cool for 2-3 minutes on a cooling rack before serving.