Food Network: Fried Quince Empanadas

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Fried Quince Empanadas
c.1997, M.S. Milliken & S. Feniger, all rights reserved

Ingredients
Dough:
3 large ripe plantains, unpeeled
5 large ripe quince
Juice of 1 lemon
1 tablespoon unsalted butter
1 cup light brown sugar
1 tablespoon grated fresh ginger
Zest and juice of 1 orange
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/2 cup dark rum
1/2 cup walnuts, coarsely chopped
1 teaspoon salt
Vegetable oil for deepfrying
Powdered sugar

Directions
Preheat the oven to 350 degrees F. Cut a lengthwise slit in each
plantain and set on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the
slit, 40-50 minutes. Set aside to cool.

Meanwhile, make the stuffing: Peel, core and finely chop 3 of the quinces. Peel and core the
remaining 2 quinces and cut each into 8 wedges. Drop the wedges into a bowl of cold water to cover
and squeeze in the lemon juice.

Melt the butter in a small saucepan over moderate heat. Add the brown sugar and cook, stirring,
until the sugar has melted. Add the finely chopped quinces, ginger, orange zest, cloves and cinnamon
and stir to combine. Add 1 cup of water and continue cooking until most of the liquid is gone, about
15 minutes. Add the orange juice and rum and cook until almost all of the liquid is gone, about 5
minutes. Drain the quince wedges and add to the pan. Reduce the heat, cover and cook until the
wedges are just soft, about 8 minutes. Remove the pan from the heat, stir in the walnuts and let
cool. (The stuffing can be make a day in advance and refrigerated).

Make the dough in a food processor with a paddle attachment: Peel, trim and discard any tough ends
from the plantains. Combine the plantains and salt and pulse until a smooth puree is formed, or mix
until just blended. Wrap in plastic and refrigerate about 2 hours.

To assemble: Roll 2 tablespoons of the dough between your palms to form a ball. Line the bottom of a
tortilla press with a small plastic bag and place the ball of dough in the center. Place another
plastic bag over the dough and press to form a 3 1/2inch circle. Place a quince wedge on half of the
dough circle and top it with a teaspoon of the sauce. Fold over to enclose the quince and press the
edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes.

Heat the vegetable oil to 375 degrees F. Gently drop the empanadas into the hot oil and fry until
golden, about 6 minutes. With a slotted spoon, remove from the oil and drain on paper towels.
Sprinkle with powdered sugar and serve hot.