Lower gluten Cuban empanadas

Method
Prep:30min  ›  Cook:12min  ›  Extra time:30min chilling  ›  Ready in:1hr12min 

1. In a bowl, sift together the flours, salt, baking powder and sugar and mix well. Set aside.
2. In a separate bowl, combine the softened butter and soft cream cheese. Fold in the dry ingredients and mix until well combined and a dough comes together. Wrap the dough in cling film and place in the fridge to chill for 30 minutes.
3. Turn the dough out on a lightly floured board and roll to a thickness of about 3mm. Using an inverted saucer, cut out 6 to 8 circles of the dough, depending on how much dough you are able to roll out.
4. Place 2 to 3 tablespoons of filling of your choice onto one half of each dough circle. Fold over to seal, wet inside of the edges that will meet and press down with fork for a tight seal.
5. Heat a little vegetable oil in a large frying pan over a medium heat and fry the empanadas in batches until golden and hot through (be sure to cook any meat fillings separately before placing inside the empanadas), about 10 to 12 minutes. Add more oil between batches to prevent the empanadas from sticking to the pan. If using a sweet filling, sprinkle with caster sugar and serve warm.

Fillings

Fill the centre with picadillo, guava and cream cheese, fricase' de pollo or your own creative filling.

See it on my blog

Margarita's Cuban Cuisine Blog