California Raisin & Nut Empanaditas2017-11-28
½ c. full cream evaporated milk
½ tsp. Cane vinegar
½ c. unsalted butter
1 c. all-purpose flour
1/8 tsp. Salt
California Raisin & Nut Filling:
½ c. California Natural Raisin
1 c. coarsely chopped pili nuts
¼ c. honey
¼ c. sugar
2 tbsp. Unsalted butter
Crust Procedure: Combine milk and vinegar; let stand until milk is curdled.
Cream butter with egg yolk until light and fluffy.
Sift flour with salt and blend alternately the flour mixture and sour cream.
Gather into a ball; wrap and chill for at least 1 hour. On a lightly floured board, roll our dough 1/8” thick and cut into 3” rounds.
Put a teaspoonful of California Raisin & Nut Filling on one half side of dough and fold in half-moon shape. Dent edges with a fork.
Bake empanaditas on a greased baking sheet at 350°F. 15-20 minutes or until lightly browned.
Dust with confectioners' sugar. For the California Raisin & Nut Filling Procedure: Combine all ingredients in a saucepan.
Cook mixture until honey and sugar dissolve. Cool.