Here I was, binge-watching a Baking Championship with my husband—a pastime I never imagined we'd share. But when you're sick, and your husband wants to spend time with you, suddenly, lying in bed and watching bakers face challenges for a grand prize becomes the perfect plan. This particular episode focused on hand-held desserts, and one baker decided to make empanadas.
My husband turned to me with a glimmer in his eye and said, "Hey, I bet you could do a Carrot Cake Empanada."
And just like that, inspiration struck! I could picture Annie the Porcupine giggling with glee at the thought of a dessert so perfectly tailored to her love of carrot cake. Now, I just need to pick up a few ingredients, and soon, my grand baby and I will be baking a batch of these delightful treats.
Ingredients
4 C all-purpose flour
1T sugar
1 t salt
1 C lard (unsalted butter will work)
¾ C warm milk (room temperature)
1 Egg (beaten)
½ C butter, softened
8 oz cream cheese, softened
¼ C brown sugar
2 T granulated sugar
¼ C(50g) brown sugar
1 T ground cinnamon
1 T ground nutmeg
2 T finely chopped candied ginger
1 t vanilla extract
1 C (120g) finely grated carrots
1 T flour
For assembly:
1 large egg, beaten (for egg wash)
2 tablespoons granulated sugar mixed with ½ teaspoon cinnamon
For glaze:
½ C powdered sugar
1–2 T milk or heavy cream
½ t vanilla extract
Instructions:
1. Preheat Oven to 375 degrees.
2. In a large bowl, mix flour, sugar and salt. Using hands or a fork to cut the butter into the mixture until it forms a crumbly consistency.
3. Pour in ½ C of milk and egg and stir until it forms clumpy dough.
4. Transfer the dough on to a counter dusted with flour. Press the dough together until it forms a ball. If dough feels dry, add the extra milk to the dough. Knead the dough for 5 minutes. Cover with a towel to rest.
5. In a medium bowl, cream butter, cream cheese and vanilla. Add sugar, brown sugar, cinnamon, nutmeg, ginger and flour. Mix until creamy and smooth. Fold in carrots.
6. Cut the dough into 25 pieces. Roll each piece into a ball and then roll them out evenly into a 5 to 6 inch circle with a rolling pin.
7. Add 2 to 3 tablespoons of filling to the center of each piece and fold in half.
8. Use a fork to press the edges together. (Like a crust of a pie)
9. Brush the pastry with egg wash and sprinkle with sugar and cinnamon
10. Bake for 25 minutes until light and golden
11. Make Glaze by blending sugar, milk and vanilla. Drip onto baked empanada.
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