These bite-size morsels will not disappoint. They're a popular street food in Guatemala, especially during festivals. Buttery and filled with a creamy, flavoured milk custard and baked to a flakey perfection - yum!
Empanadas de Leche
Spiced Custard Pastries
Ingredients:
Dough:
3 tbs hot water
1 1/2 tsp achiote (ground or paste)
1 1/2 cups all-purpose flour
2 tbs sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch salt
5 tbs butter (cold, cut)
1 egg
1 dash vanilla
Custard Filling:
1 1/2 cups whole milk
1 tbs orange zest
1/4 stick cinnamon
1 egg yolk
2 tbs sugar
1 3/4 tbs cornstarch
1 dash vanilla
1 pinch salt
Dough:
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| Mix hot water and achiote. Set aside to cool. |
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| In a separate bowl, sift in flour, sugar, baking powder, baking soda, and salt. |
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| And in cut butter and toss to coat. Mix and press with fingers until the butter is broken into fine pieces. Add the egg, vanilla, and achiote water. |
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| Mix, cover, and refrigerate for 30 minutes. |
Custard Filling:
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| In a sauce pot, bring milk, zest, and cinnamon stick to a simmer (do not boil). After 5-10 minutes remove cinnamon and zest and reduce heat to low. |
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| In a separate bowl, mix egg yolk, sugar, cornstarch, vanilla, and salt. |
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| Then add a few spoons of the warm milk , stirring constantly, to make a paste. |
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| While still over low heat, add paste to remaining warm milk and whisk until thickens into a pudding. Allow to cool. |
Assembling the pastries:
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| Preheat oven to 350F. Roll dough on a floured surface and cut into 4 inch circles. Collect dough scraps and repeat until all dough is used. Make about 20-24 circles. |
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| Lay out dough circles. Drop onto centre 1 tbs of filling. |
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| Fold dough in half and pinch shut using the times of a fork. |
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| Place sealed empanadas on a cookie sheet and bake for 15-20 minutes. |
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| Remove from the oven, shake on sugar, and serve warm! Enjoy! |
