Best Glazed Blueberry Empanadas

Ingredients

For Dough

• 1 three/four cups flour that have been sifted
• 1/four cup sugar
• half teaspoon salt
• half of teaspoon baking powder
• half of cup shortening
• 1 large egg yolk
• 1/three cup warm milk more or much less

For The Glaze

• 2 cups powdered sugar
• three tablespoons milk
• 2 tablespoons warm water
• Zest of one massive orange

For Filling

• 12 oz fresh blueberries
• 1 full cup cane sugar organic
• Juice of 1 lemon
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Directions

1. In a heavy sauce pan, upload the blueberries, sugar and lemon juice. Heat to medium warmness. Once the blueberries begin to interrupt down and boil, reduce the warmth barely and stir as wished. The blueberries will cook dinner at a steady simmer for at the least eighty to ninety minutes or until the liquid reduces and the mixture will become very thick.
2. Once it has turn out to be thick, in a small bowl, mix the extract, water and cornstarch till smooth. While stirring, upload this slurry into the blueberries. Cook for any other minute or two. Remove from warmth and let cool absolutely earlier than filling empanadas. Best if chilled overnight.
3. In a large bowl, upload all of the dry elements. Cut within the shortening the use of your hand or a pastry cutter. Mix inside the egg yolk. Gradually mix in the warm milk and gently knead till dough comes collectively. If it’s nevertheless too dry, add a bit greater hot milk.
4. Transfer the dough to a bowl. Cover with plastic wrap and let rest for at least half-hour. When equipped, preheat oven to 375 degrees F. Line  baking sheets with parchment paper. Set aside. While oven preheats, divide dough into 22-24 same quantities. Roll right into a ball and flatten slightly. Transfer to a plate and cowl loosely with plastic.
5. Use a rolling pin to roll out the dough balls to about three half to 4 inches in diameter. 
6. Once you have your empanada disk equipped, fill with 1- 1 1/2 full tablespoons of filling down the center, making sure you don’t get too near the the rims. Fold over and press gently around filling to push out any air. I like to apply the pinch and fold over method for sealing, but you can additionally use a fork if that is less complicated. Transfer filled empanadas to prepared baking sheets.
7. Bake on center rack for 18-20 mins or till edges start to brown lightly. Move as much as top rack and broil just to brown the tops gently. Remove from oven and let cool.
8. Once empanadas are cool, put together the glaze. In a bowl whisk collectively the substances till very smooth. Line a baking sheet with parchment paper, then location a cord cooling rack on top. Space out the empanadas lightly onto rack. Spoon on the glaze generously over empanadas. Let cool earlier than storing.

Source : https://pinaenlacocina.com/2018/08/25/glazed-blueberry-empanadas/

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