Nostalgia Electrics ENM200 Instrucciones Y Recetas página 15

APRICOT EMPANADA FILLING
• 4 Cups Dried
Apricots, chopped
• 1½ Cups Water
• ¾ Cup White Sugar
• 1 Tsp. Ground
Cinnamon
• 1 Tsp. Ground
Nutmeg
• 1 Pinch Ground
Cloves
PUMPKIN EMPANADA FILLING
• 4 Cups Canned
Pure Pumpkin
• 2 Eggs
• 1 Cup White Sugar
• 1 Tsp. Salt
• 1½ Tsp. Ground
Cinnamon
• 1 Tsp. Ground Ginger
• ½ Tsp. Ground Cloves
APPLE EMPANADA FILLING
• 2 Large Apples,
peeled and diced
• ½ Cup Apple Cider
• ½ Cup Granulated
Sugar
• ½ Tsp. Cinnamon
• / Tsp. Nutmeg
1
8
• / Cup Raisins,
1
8
optional
• 1 Tbsp. Cornstarch
13
Place the dried apricots and 1½ cups of water
into a saucepan, and bring to a boil.
Cook for about 15 minutes, or until tender.
Remove from heat, and allow to cool slightly.
In a blender or large food processor, combine the
apricots with any remaining water, sugar, cinnamon,
nutmeg and cloves. Cover, and puree until smooth.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
Mix the pumpkin, eggs, sugar, salt, cinnamon,
ginger, and cloves together until smooth.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
In a medium saucepan, simmer diced apples, cider, sugar,
cinnamon, and nutmeg over low heat until apples are soft.
In a small bowl, mix cornstarch with enough
water to form a thin consistency; stir into apple
mixture and cook until mixture thickens.
Refer to the Helpful Tips section for instructions
on forming and baking your empanadas.
Sprinkle freshly baked empanadas with
cinnamon and sugar if desired.