Recipe courtesy of Jeffrey Beeson

Mango and Papaya Empanadas with Chipotle Honey and Lime Sorbet

  • Level: Easy
  • Yield: 6 servings
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Ingredients

Empanada Dough:

2 cups flour

2/3 cup dry milk

1 teaspoon baking powder

1 teaspoon salt

1/4 cup vegetable shortening

1 cup water

Empanada Filling:

1/2 cup mango, diced

1/4 cup papaya, diced

1 tablespoon mint leaves, julienne

2 tablespoons brown sugar

1/4 cup orange marmalade

Pinch of salt

Preparation:

1 egg, beaten

1/4 cup flour

1 cup canola oil

1/4 cup sugar

1 tablespoon cinnamon

Fresh mint leaves

Directions

  1. Combine dry ingredients; add shortening and then the water while mixing (approximately 2 to 3 minutes). Roll out flat to 1/4 -inch thickness and then using a 4-inch circular cookie cutter, cut out 12 circles.
  2. In a mixing bowl, combine all of the ingredients. Set aside until ready for preparation In a small mixing bowl combine both ingredients Using a funnel place honey in a squirt bottle.
  3. Place dough circles on working surface. Place 2 tablespoons Empanada filling on center of dough. Brush the edges of the dough with the beaten egg. Fold the edges together to form a half circle, using just the tips of fork press edges together to seal. Place the flour in a shallow bowl and toss the empanadas in the flour until coated on both sides. Fry in very hot oil until golden brown. Remove the empanadas from the oil and allow excess to drain off onto towel. Combine sugar and cinnamon and sprinkle each with the blend. Place empanadas onto center of plate. Drizzle with chipotle honey. Serve with lime or other citrus sorbet. Garnish with fresh mint leaves.
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