Chef Stuart's Strawberry Rhubarb Empanadas
Empanadas are personal-sized pastries filled with sweet or savory fillings.
2 cups rhubarb, cut into 1" pieces
1 cup strawberries, cut in half
½ cup sugar
½ tbsp. unsalted butter
1 packet store bought shortcrust pastry, thawed
Preheat oven to 375°F/190°C.
Place rhubarb, strawberries and sugar in your Thatsa® Bowl and mix well with a Saucy Silicone Spatula until sugar has coated the fruit. Heat an 11"/28 cm Frying Pan over low heat with unsalted butter. Place sugared fruit in the pan and cook until fruit breaks down into an almost chunky jelly, 15 – 20 minutes.
Set aside and let cool.
Using your Tupperware Rolling Pin, roll out crust to a ¼" thickness on your Tupperware Simply Perfect Pastry Sheet.
Open your Empanada Maker and using the back of it, press down on the dough making a perfect round cut out. Place cutout on top of ragged edge of the Empanada Maker.
Using a spoon scoop fruit filling into the center of the dough. Make sure you have ½ inch from the edge of the crust space available. Using cold water, wet your finger and run along the edge of the dough. Carefully close the Empanada Maker, trim any excess dough with a paring knife.
On a non-stick baking tray, bake for 25-30 minutes or until crust is golden.
Serve Empanadas on their own with a dusting of confectioner sugar, or with some Vanilla Frozen Yogurt.
• Let the preparation cool down before filling the empanadas.
• Use the Empanada Maker to cut and fill. This ensures the empanadas are always the same size.