A delicious empanada recipe from Luz -- made with beer AND fig jam. Luz says:
I remember this was the very first dessert recipe I tried making when I was little! We have a fig tree outside my parents' home and I would always want to make fig jam with it. Plus, there was always beer in the fridge ... so, one plus two equals fig-beer empanadas! No wonder why family friends kept asking my parents if I wanted to make fig empanadas soon... they just wanted the leftover beer.
These empanadas are DELICIOUS, and the perfect use for one of our favorite late-summer jams. Warm, slightly earthy, and delicately sweet, they make an excellent light dessert. Some of us may have eaten them for breakfast this morning. With creme fraiche.
Beer empanadas with fig
3 cups flour, sifted
1/4 cup lard or shortening
3 Tablespoons sugar
1/4 teaspoon salt
1/2 - 3/4 cup beer (Luz used Anchor Steam)
1 jar of fig jam (your mileage may vary)
1 egg (optional)
Preheat oven to 350 degrees Fahrenheit.
Mix flour, sugar, and salt together. Break in the lard with your hands until the mixture resembles small breadcrumbs.
Begin adding about two-thirds of the beer -- you might not need all of it. Knead lightly, about a minute, or until all ingredients have come together. You want to finish with a malleable dough.
On a slightly floured table, roll out the dough into about an 1/8-inch thick disk.
With the mouth of a cup or a cookie cutter, cut out disks no smaller than 3 inches. You can reuse and roll any leftover dough.
Place about 1 leveled Tablespoon of fig jam to each disk. You want to be able to close them easily as you over-flap each one, and not have the jam squeeze out as you join the flaps together. (The dough is a bit elastic, so you will see you can also stretch it a bit with both hands as you are joining one flap to the other.)
Press the corners with the end of a fork to seal them and prevent the jam from spreading out.
If you like, brush lightly with a whisked egg. Either way, bake for 12-15 minutes (depending on size) or until golden brown.
Note: These freeze quite well (before baking).