Empanaditas with Apples, Pears, and Pinon nuts

Recipe By  Chef Ward Daughters CEC, Executive Chef of Oasis Hotel & Convention Center

Serving Size  : 8     Preparation Time: 0:30

  For the dough

  2 cups  flour

  1/4 pound  butter — small diced

  6  tablespoons  water — cold

  For the filling

  2  each  apples — small diced and peeled

  2  each  pears — small diced and peeled

  4 tablespoons  pine nut — raw

  3  tablespoons  sugar

  2  tablespoons  butter — small diced

  Cinnamon — to taste

  For the coating

  4  tablespoons  sugar

  1  teaspoon  cinnamon

  1  teaspoon  allspice

  1  tablespoon  nutmeg

  1 teaspoon  ground ginger

For the garnish

  4  tablespoons  butter — softened

  1  tablespoon honey

Prepare honey butter and form into quenelles and refrigerate.

Prepare dough. Cut butter into flour until pea sized. Add water and form onto a loose dough. Should look slightly dry but still hold its disc shape. Wrap with plastic and refrigerate.

Prepare the filling. Caramelize sugar in teflon pan. When turning a golden brown add the pine nuts. The pine nuts will only take a few seconds to brown. As soon as it shows add the apples and pears. Finish with the cinnamon and butter off the heat and refrigerate. If needed quickly , chill in freezer.

Roll out the dough on dusted table. Cut into 4 to 5 inch rounds. Fill each round with chilled filling- about 1-2 tablespoons.

Wet the edges with egg and fold in half and crimp edges to seal in filling. Cook in 350 degree deep fryer until golden brown.

Dust with sugar mixture as they come out of fryer and garnish with honey butter quenelles.

Per serving: 418 Calories (kcal); 23g Total Fat; (48% calories from fat); 5g Protein; 50g Carbohydrate; 54mg Cholesterol; 207mg Sodium