Fried Quince Empanadas
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 large
Ripe Plantains (unpeeled)5 large
Quince (ripe)1 tbsp
Unsalted Butter1 cup
Light Brown Sugar1 tbsp
Ginger (grated fresh)1 tsp
Ground Cloves1 tsp
Ground Cinnamon1 tsp
SaltDirections:
1
Preheat the oven to 350 degrees F
2
Cut a lengthwise slit in each plantain and set on a baking sheet
3
Bake until the flesh is thoroughly soft and oozing through the slit, 40-50 minutes
4
Set aside to cool
5
Meanwhile, make the stuffing: Peel, core and finely chop 3 of the quinces
6
Peel and core the remaining 2 quinces and cut each into 8 wedges
7
Drop the wedges into a bowl of cold water to cover and squeeze in the lemon juice
8
Melt the butter in a small saucepan over moderate heat
9
Add the brown sugar and cook, stirring, until the sugar has melted
10
Add the finely chopped quinces, ginger, orange zest, cloves and cinnamon and stir to combine
11
Add 1 cup of water and continue cooking until most of the liquid is gone, about 15 minutes
12
Add the orange juice and rum and cook until almost all of the liquid is gone, about 5 minutes
13
Drain the quince wedges and add to the pan
14
Reduce the heat, cover and cook until the wedges are just soft, about 8 minutes
15
Remove the pan from the heat, stir in the walnuts and let cool
16
(The stuffing can be make a day in advance and refrigerated)
17
Make the dough in a food processor with a paddle attachment: Peel, trim and discard any tough ends from the plantains
18
Combine the plantains and salt and pulse until a smooth puree is formed, or mix until just blended
19
Wrap in plastic and refrigerate about 2 hours
20
To assemble: Roll 2 tablespoons of the dough between your palms to form a ball
21
Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center
22
Place another plastic bag over the dough and press to form a 3 1/2inch circle
23
Place a quince wedge on half of the dough circle and top it with a teaspoon of the sauce
24
Fold over to enclose the quince and press the edges to seal
25
Place the stuffed empanadas on a platter and chill at least 30 minutes
26
Heat the vegetable oil to 375 degrees F
27
Gently drop the empanadas into the hot oil and fry until golden, about 6 minutes
28
With a slotted spoon, remove from the oil and drain on paper towels
29
Sprinkle with powdered sugar and serve hot