Rhubarb Baked Empanadas

• Vegetarian

• Produce

  • 2 tsp Lemon, zest
  • 3 cups Rhubarb
  • 1 cup Strawberries

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 Dough
  • 1 Filling
  • 1 Pinch Kosher salt
  • 1 cup Sugar

• Dairy

  • 16 cut into pieces 16 tablespoons cold butter

• Liquids

  • 2 tbsp Water

Found on keviniscooking.com

Description

Directions

• Dough: Pulse the flour, sugar and salt in a food processor. Add the butter, eggs and water until a clumpy dough forms.
• On a floured work surface, knead the dough for a few minutes.
• Form dough into 2 balls, flatten into thick discs, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
• Filling: Cook the rhubarb, strawberries, sugar, lemon zest and juice in a sauté pan over medium heat until mixture comes to a simmer and begins to breakdown and thicken, 5 minutes. The rhubarb will start to break down, try to keep it a little chunky for a more rustic filling. Remove from heat and let cool completely.
• Assembly: Preheat oven 375° F. Roll out the dough on a floured surface into a thin sheet. Using a 6-inch cutter (See Note 1), cut out 8 circles per disc of dough. Place on a rimmed baking sheet lined with Silpat or parchment paper.
• Place the filling on the center of each empanada disc. Its easy to overstuff and tear the dough so be careful. I used a 1/4 cup scoop.
• Wet the rim of the empanada disc with a finger dipped in water to act as glue when you fold the disc in half. This seals the edges. Press the dough with your fingers and use a fork to crimp edges together. Refrigerate the empanadas for at least 30 minutes before baking.
• Brush tops of pies with beaten egg and sprinkle with raw sugar (See Note 2). Score empanada tops, forming a small X in the center of each pie (See Note 3).
• Bake pies until crust is golden brown, 17-20 minutes. Let cool completely on wire rack.