STRAWBERRIES A LA CREMA

Strawberries a la Crema image

Provided by Food Network

Time 2h30m

Yield 18 empanadas

Number Of Ingredients 10

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1/2 pound strawberries, stemmed and cubed
2 tablespoons plus 1 teaspoon granulated sugar
1 pound cream cheese, at room temperature
1 tablespoon grated fresh ginger
18 cocktail size (3-inch) Empanada Discs, recipe follows
Powdered sugar, for topping
4 cups all-purpose flour, plus additional for dusting
1 1/2 teaspoons salt
1/2 cup vegetable shortening
1 egg

Steps:

Mix cubed strawberries with 2 tablespoons granulated sugar and set aside for 30 minutes.
Preheat the oven to 400 degrees F.
Combine the cream cheese, grated ginger and remaining teaspoon granulated sugar in a bowl. Mix well.
Place an Empanada Disc on the counter, then spoon 1 tablespoon cream cheese mixture in the center. Add 3 to 4 strawberry cubes on top. Close by hand or with a fork. Repeat with remaining discs and filling.
Bake until browned, about 10 minutes. Sprinkle powdered sugar on top. Serve warm or at room temperature.
Stir flour and salt together in a bowl.
Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
Place dough on a floured surface and roll into desired thickness before cutting. Use a 3-inch round cutter for the discs.