| fiesta Empanadas 1 1/2 Pounds Puff Pastry*
1 Quince Paste**
1 Gruyere Or Manchego Cheese * See Recipe Under "little Ears" ** See Recipe Under "southwestern Candy" Section preheat Oven To 425 Degrees F. with A Rolling Pin Roll The Dough Until It Forms A 12-inch Square, 1/8 Inch Thick. With A Sharp Knife, Trim Edges. Place In The Freezer For 5 Minutes. Remove From Freezer, Bring The 2 Ends Of The Dough Toward The Center, And Fold Lengthwise. Now Fold Again Lengthwise Toward The Center To Make A 4-layer Dough 12 Inches Wide. Transfer To The Freezer For 5 Minutes. Remove From Freezer. line 2 Cookie Sheets With Parchment Paper. With A 6-inch Round Cutter Or Pan Lid, Cut Rounds Until All The Dough Has Been Used. Fill Each Round With A Slice Of Quince Paste And A Slice Of Cheese, Then Fold Closed. Lay Them On Cookie Sheets In Staggered Rows, About 2 Inches Apart. Return To The Freezer For 5 Minutes. bake For 25 To 30 Minutes, Or Until Golden. Transfer Empanadas To A Wire Rack To Cool. Serve Immediately Or The Same Day. makes 24 (6-inch) Empanadas. |
