#05: Peach And Blueberry Empanadas

Makes:   8

Ingredients:
***DOUGH***
2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup chicken stock
1/2 cup shortening
1 tablespoon flour

***FILLING***
3 tablespoons butter
1/4 cup flour
1 cup fresh peaches, sliced with or without peeling
1 cup fresh blueberries
1/3 cup brown sugar
1 teaspoon cinnamon

Peanut oil for frying (can use canola if peanuts are an issue)

***CINNAMON SWEET CREAM***
1 pint heavy whipping cream
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 teaspoon vanilla extract


Directions:
Mix together all dry ingredients for the dough, keeping the tablespoon of flour for patting out the dough. 

Add shortening, blending it into the dough with a fork to form crumbles. Add the chicken stock to the mixture and blend until mixture becomes tacky to the touch. 

Wrap dough in plastic wrap and allow to rest for 30 minutes in the refrigerator. 



Melt butter in a saute pan. Add flour, stirring until mixture becomes golden brown. Add fresh fruit, sugar and cinnamon. Stir constantly over medium heat until mixture thickens. Remove from stove and allow mixture to cool completely, or chill in refrigerator until needed.

Divide dough into balls and roll out dough to 1/2-inch thickness. Form dough into 4-inch rounds. 

Place heaping tablespoons of fruit filling in center of dough rounds.

Moisten edges of dough with water and fold over center, forming half-rounds. Press sides together to seal and crimp edges.

Fry empanadas in heavy skillet until golden brown. Drain on paper towels. 



Combine all ingredients for Cinnamon Sweet Cream and whip until soft peaks form. Serve with warm empanadas.

#04 Roasted honey mustard carrots:

 Roasted honey mustard carrots:

1 pound of carrots
1 Tablespoon  olive or vedgy oil
2 Tablespoons honey
2 Tablespoons water
1 Tablespoon Vinegar (any kind ) though rice wine or cider works really well here
1 Tablespoon Dijon style mustard
1/2 teaspoon salt
(Tablespoon is capitalized teaspoon is not)
1/2 teaspoon fresh ground black pepper
step 1:
  pre head oven to 400F

  Step 2:
brush a wide baking sheet with oil
  step3:
peel carrots and cut into sticks 3 inches x 2 inches place on baking sheet and roast for 10 min
Step 4:
 mix together homey water mustard salt and pepper

  step 5:
remove carrots form oven and stir mustard sauce  into them.
step 6:
back into the oven and roast  for 10 min more or until carrots are tender
serve with baked potatoes and mushrooms sauteed with garlic