Wednesday, August 22, 2012

Homemade Fresh Cherry Plum Empanada

Normally, to make this fried empanada, I just open a can of cherry pie fillings and wrap them in flour tortilla.   But this summer, since I found out that I can eat cherries, and there are abundant of dark plums, I decided to make the filling myself.    It is a very simple snack that everyone loves.
1 Cup Cherries, pitted and halved
4 dark plums, pitted and cut into large chunks
12 tsp sugar
2 Tbsp KATAKURIKO - Japanese Potato starch - Take some of fruits' liquid and mix into slurr, then, add
2 Tbsp butter
1/2 tsp Cassia Flour Jam
1/4 tsp salt
Preheat oven to 400'F.
In oven proof skillet, over MediumLow heat - add ingredients.  Heat them through.  Cover with Aluminum foil slightly - not sealed.
Transfer the skillet into oven.    Roast for 40 - 45 min till it thickens.
Let it cool just enough to handle.   
Roll it into cigar shape.        Tip:  dab water around the edge of the flour tortilla with pastry brush to stick

 Tip:   To prevent flour torilla from 'opening' up, Hold the empanada with long handle tong or long cooking chop sticks until the flour tortilla has turned a bit crip to hold its shape.
 Cool the fried empanada on a paper towel to catch excess oil.    When it is 'warm' to the touch, transfer to a plastic bag filled with Ceylon Cinnamon and sugar and coat it well.

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