Cajeta pineapple empanadas: FAIL

 

Last month my mother gave me Marcela Valladolid’s new cookbook: Mexican Made Easy and immediately I picked which recipes I wanted to try.  This weekend I decided to try and make the cajeta/pineapple empanadas since they looked simple and sounded delicious.  Well friends, it was a complete disaster! I  even contemplated just giving up and throwing it all in the trash and not sharing with you.  However, everyone always just shows you the beautiful and successful recipes they make and you never get to see the failures, so I decided to share.  Don’t laugh!  P.S. does anyone have any tips on how to not have the empanadas basically explode? How do you stop the liquid from oozing out and getting everywhere?! I did everything the recipe said and it clearly didn’t work.  El mes pasado my madre me regalo el último libro de Marcela Valladolid: Mexican Made Easy y de inmediato escogí mis recetas favoritas.  Este fin decidí intentar hacer las empanadas de piña con cajeta porque se ven super sencillas y suenan deliciosas.  Amigos, quiero decirles que fue un desastre total! Hasta pensé en hechar todo a la basura y no compartir nada.  Pero la gente siempre te enseña fotos de recetas que les salieron perfectas y nunca comparten los desastres, así que decidí compartir el mío.  No se rían! P.D. alguien tiene algún tip de como hacer para que las empanadas no exploten?  Cómo le hago para que no se salga todo el líquido? De verdad hize todo lo que decía la receta y no funcionó. 

Ingredients/Ingredientes:

Nonstick cooking spray/aceite en aerosol

1 (1lb) package frozen puff pastry/1 paquete de 1 lb de pasta de hojaldre

all purpose flour/harina común

¼ cup cajeta or caramel sauce/¼ taza de cajeta, dulce de leche o salsa espesa de caramelo

½ cup grated monterey jack cheese/½ taza de queso monterrey jack rallado

1 cup cubed fresh pineapple/1 taza de piña en cubitos 

(I recommend cutting them into very small cubes otherwise you’ll have the same problem I did with my first batch….they were hard to close.  Les recomiendo cortarlos en cubitos chiquititos porque sino se van a topar con el mismo problema que yo tuve con la primera tanda….no las podía cerrar bien.)

2 large eggs, beaten with 1 T of water/2 huevos grandes batidos con una cucharada de agua

(I beat both eggs but ended up only using one. Yo batí los dos huevos pero termine usando solo uno.}

2 T demarara sugar or raw sugar/2 cucharadas de azúcar demarara o azúcar moscabado

1. Preheat oven to 350∘F. Coat large baking sheet with cooking spray.  Precaliente el horno a 350∘F.  Rocía una bandeja grande para horno.

2. Unfold one sheet of puff pastry on a lightly floured surface.  Using a floured rolling pin, roll our to a ¼” thickness. Using a 3″ round cutter or inverted glass, cut out 9 circles (I don’t fully agree with this size because this is what made it really hard for me to close them…it was too small for all that you fill them with).  Repeat wit the remaining puff pastry sheet.  Spoon a scant teaspoon of cajeta in the center of each round.  Amasa una de las hojas de hojaldre a un grosor de ¼”.  Corta 9 círculos de 3″(aquí es donde no estoy de acuerdo…3″ es demasiado chico para llenarlas con todo el relleno y es super difícil de cerrarlas).  Repite con la segunda hoja.  Pon una cucharadita de cajeta en el centro de cada círculo.

3. Top each with a sprinkling of grated cheese and 3 or 4 pieces of pineapple.  Brush the edge of each circle with egg wash and fold each empanada into a half-moon.  Crimp the edges with a fork.  Poner un poquitín del queso rallado sobre la cajeta y 3 o 4 cubos de piña.  Barniza el borde del círculo con el huevo batido y dobla los circulos.  Cierra las orillitas con un tenedor.

4. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash.  Sprinkle the empanadas with demarara sugar and bake until golden brown, about 30 minutes. Serve warm.  Pasa las empanadas a la bandeja para horno y barniza con el huevo batido.  Espolvorea con el azúcar y hornea hasta que esten doraditas, como 30 minutos.  Sirvelas calientitas.

{pre-folding with the giant pineapples. antes de doblarlas con las piñas enoermes.}

{1st batch: horrible explosion. 1ra tanda: explosión horrible.}

{2nd batch: not as bad, but still all the cajeta poured out. 2da tanda: no tan peor, pero toda la cajeta se escurrió.}

Did we eat them?, you may wonder….Yes, of course!! were they good? Duh!! haha we enjoyed them with coffee.  Don’t worry I will make them again until they come out perfect! Se preguntarán si nos comimos las emanadas feas y la respuesta es: por supuesto!! salieron ricas? Claro!! jaja las disfrutamos con un cafecito.  No se preocupen….las volveré a intentar hasta que salgan perfectas!

 Besos,

~mrs. b

4 Comments

  1. Girl! Those look delicious despite the mishap. Maybe make sure they are fully crimped/closed around the edges and prick the tops with your fork so when the steam is released it has somewhere to go, otherwise: EXPLOSION!

  2. Oh my! Here’s what I would do…use crushed pineapple and drain thoroughly, pressing as much liquid out as possible. It looks as though the pineapple chunks were much too big and caused the sealed edges to pop. Plus as it cooked the pineapple released it’s juices and everything just oozed out. Good luck next time 🙂

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