Penne Alla Vodka – Gluten Free

 

Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite. As you may know, whenever possible we always make a gluten-free version of our recipes for Teresa’s husband Jack.  We don’t want him to ever feel left out. This recipe was very easy to convert since you just replace regular penne pasta with Gluten-Free penne pasta.  Thanks to great improvements in gluten-free products, having Celiac’s disease no longer means you have to miss out on delicious pasta meals.

This recipe is delicious and not your typical restaurant flavor. If you’re not a fan of a little heat, omit the cayenne but it’s really not a strong kick. 

Ingredients

Servings: 8-10

  • Prepare basic tomato sauce ahead of time (see recipe link below)
  • 2 lbs. Barilla Gluten-Free Penne pasta with the lines (sauce sticks to it better)
  • 6 Tablespoons of salted butter
  • 8-10 large garlic cloves, minced
  • 1/2 tsp cayenne pepper (or more for a bigger kick)
  • 6-8 shakes red pepper flakes (more if you like it hotter)
  • 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
  • 1 tsp pink Himalayan salt
  • dash of black pepper
  • 4 ounces vodka
  • 1 qt heavy cream (light cream can also be used)
  • 4 cups of already prepared Basic Tomato Sauce, (or your favorite red sauce)
  • 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
  • 1 lb. mozzarella cheese,  shredded or diced

Instructions

  • Saute garlic and prosciutto in melted butter in a deep skillet.
  • Add salt, cayenne pepper & red pepper flakes.
  • Add vodka to deglaze and stir well.
  • Add cream, red sauce, and Pecorino Romano cheese. 
  • Simmer & stir until it comes to a boil, don’t overcook.
  • Add mozzarella just after it comes to a boil to avoid mozzarella from balling up.
  • Pour 2 ladles of vodka sauce over cooked penne to coat.
  • Use remaining sauce to top individual servings and pour the additional sauce in a gravy boat for the table.
  • Garnish with fresh basil leaves. 


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Penne Alla Vodka

 

Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite…her granddaughter Stefani could live on this alone! Stefani recently requested that Barbara make it for her baby shower, and she was disappointed when there weren’t any leftovers to take home to Virginia! It’s always a big crowd pleaser and a must have for every holiday dinner.

This recipe is delicious and not your typical restaurant flavor. If you’re not a fan of a little heat, omit the cayenne but it’s really not a strong kick. 

Ingredients

Servings: 8-10

  • Prepare basic tomato sauce ahead of time (see recipe link below)
  • 2 lbs. Penne pasta with the lines (sauce sticks to it better)
  • 6 Tablespoons of salted butter
  • 8-10 large garlic cloves, minced
  • 1/2 tsp cayenne pepper (or more for a bigger kick)
  • 6-8 shakes red pepper flakes (more if you like it hotter)
  • 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
  • 1 tsp pink Himalayan salt
  • dash of black pepper
  • 4 ounces vodka
  • 1 qt heavy cream (light cream can also be used)
  • 4 cups of already prepared Basic Tomato Sauce, (or your favorite red sauce)
  • 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
  • 1 lb. mozzarella cheese,  shredded or diced

Instructions

  • Saute garlic and prosciutto in melted butter in a deep skillet.
  • Add salt, cayenne pepper & red pepper flakes.
  • Add vodka to deglaze and stir well.
  • Add cream, red sauce, and Pecorino Romano cheese. 
  • Simmer & stir until it comes to a boil, don’t overcook.
  • Add mozzarella just after it comes to a boil to avoid mozzarella from balling up.
  • Pour 2 ladles of vodka sauce over cooked penne to coat.
  • Use remaining sauce to top individual servings and pour the additional sauce in a gravy boat for the table.
  • Garnish with fresh basil leaves. 


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Aunt Rosemarie’s Scrumptious Ricotta Sheet Cake

 
Our Aunt Rosemarie was always our fashion role model as we were growing up. Her beautiful red hair is her signature look and she always dresses so beautifully. Aunt Rosemarie always had a way of making us feel so special. Whenever we visited her in Brooklyn, as children or as adults, she cooked so much food that she could have fed all of Brooklyn! We have fond memories of the long folding tables that she and our uncle Ralph set up in the living room to accommodate our large family.  For us, it was like going to a fine Italian restaurant, enjoying appetizers, pasta, main dish, and desserts.  The meal was endless and oh so good! We are happy to share her delicious ricotta sheet cake that she gave us during a recent phone call. This cake is a real crowd pleaser, extremely moist and so easy to make. ❤️❤️

Servings: 12     Prep Time: 10 minutes      Bake Time: 1 hour 25 minutes   Difficulty: Easy

INGREDIENTS

  • 1 box of your favorite yellow cake mix (to make our Gluten-Free version, click here)
  • 2 lbs whole milk ricotta cheese
  • 1 cup granulated sugar
  • juice of 1 small lemon or 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 4 eggs
  • fresh blueberries or raspberries
  • powdered sugar 

DIRECTIONS

  1. Preheat oven to 350º F.
  2. In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
  3. Follow directions on cake mix box and pour into a greased & floured  9 x 13-inch baking pan.
  4. Pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
  5. Bake at 350°F for 1 hour and 25 minutes until top is golden brown and a toothpick comes out clean.
  6. Cool in the pan placed on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
  7. Sprinkle with powdered sugar and top with fresh fruit just before serving.
  8. Enjoy!

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Decadent Cannoli Cupcakes, Gluten-Free 😋 😋

 

Decadent Cannoli Cupcakes, Gluten-Free

  • Servings: 12
  • Difficulty: Easy

These delicious and decadent cupcakes are a combination of our best version of cannoli cream filling along with an orange zest & vanilla gluten-free cupcake, topped with chocolate ganache, cannoli cream, sliced almonds & citron. Anyone saying gluten-free is flat & tasteless hasn't tasted these. The taste is amazing...and they are easy to make. If you're a cannoli fan, you will love these cupcakes.😋 😋

Ingredients

  • CUPCAKE
  • 8 Tablespoons butter, room temperature
  • 3/4 cup sugar
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 1/2 tsp Fior di Sicilia
  • 2 eggs
  • 1½ cups Bob’s Red Mill Gluten-Free 1 to 1 flour
  • 1½ tsp gluten-free baking powder (Rumford)
  • 1/2 tsp gluten-free baking soda (Bob’s Red Mill)
  • 1/4 tsp salt
  • 1/2 cup buttermilk (if you don’t have buttermilk take a 1/2 cup of milk and add 1½ tsp vinegar, stir & let sit for 10 minutes.)
  • 1/4 recipe Italian Cannoli Cream – Twiins Style
  • 1/2 cup Semi-Sweet or Bittersweet chocolate chips (for ganache)
  • 1/4 cup heavy cream (for ganache)

 

    Directions

    1. Preheat oven to 350ºF. Lightly grease and flour a cupcake pan & set aside. (Paper liners may be used in place of grease & flour).
    2. Using a hand mixer, beat the butter & sugar together until light & fluffy.
    3. Add the orange zest, vanilla, and Fiori di Sicilia. Mix to incorporate all ingredients.
    4. Add the eggs and beat until well combined.
    5. Add the flour, baking powder and baking soda, salt & buttermilk.
    6. Beat mixture until smooth, about 2 minutes.
    7. Evenly divide the batter into the cupcake pan.
    8. Bake for 15-20 minutes or until a toothpick comes out clean.
    9. Remove from oven and cool in pan on a cooling rack about 15-20 minutes.
    10. Once cooled, remove cupcakes from pan and set on a baking sheet to decorate.
    11. Using a small paring knife, take a cooled cupcake and cut a circular cone out of the center at approximately a 45º angle and to a depth of 1-inch.
    12. Keep the top part of the cut-out portion on the side as you will put it back into the cupcake after filling with cannoli cream.
    13. Fill hole using a pastry bag and replace the cut-out piece of cake over the filling. Press in place.
    14. In a small saucepan on low heat, add the chocolate chips and the heavy cream. Whisk briskly until shiny & smooth and completely melted.
    15. Using a spoon, spread the ganache on the top of each cupcake. Put in refrigerator to set.
    16. Once set, take cannoli filling and pipe around the top of the cupcake using a pastry bag.
    17. Garnish with candied citron and sliced almonds.
    18. Refrigerate until ready to serve. Enjoy!

    Notes: Can also be garnished with chopped pistachios or candied orange peel. 

    This recipe can be made with regular all-purpose flour if gluten is not an issue.

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    Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious❤️❤️

     

    Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious

    • Servings: 12
    • Difficulty: Easy

    Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️

    Ingredients

    • 2¾ cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
    • 2 Tablespoons Red Mill Gluten-Free 1 to 1 Baking Flour (for cranberry coating to prevent cranberries from sinking to the bottom)
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp salt, pink Himalayan
    • 3/4 cup unsalted butter, room temperature
    • 2 cups granulated sugar
    • 2 tsp vanilla extract
    • 2 Tablespoons orange zest
    • 1/3 cup fresh orange juice
    • 1 cup sour cream (we use Daisy)
    • 4 large eggs
    • 1/4 cup canola oil
    • 2¼ cups fresh or frozen cranberries (roll in 2 Tablespoons of the flour above to coat prior to folding into the cake mixture, no need to thaw frozen)
    • Powdered sugar for topping

    Directions

    1. Preheat oven to 350ºF.
    2. In a large mixing bowl whisk together 2¾ cups flour, baking powder, baking soda, and salt. Set aside.
    3. Using the paddle attachment of a stand mixer beat the butter & sugar until light & fluffy.
    4. Add 1 egg at a time then mix in vanilla.
    5. On low speed,  mix in orange zest then slowly add orange juice and the oil until well blended.
    6. Slowly mix in 1/2 cup at a time,  the dry ingredients from step 1 above, alternate with sour cream and finish with the dry ingredients.
    7. Continue to mix on low, scraping bowl as needed until just combined. Do not overmix.
    8. Add the flour-coated cranberries and gently fold them into the batter.
    9. Spray a 10-inch bundt pan with cooking spray or grease with butter & flour.
    10. Pour batter into bundt pan and bake 50-65 minutes depending on your oven.  Test with a toothpick. Toothpick should come out clean.
    11. Remove from oven. Let sit about 30 minutes then remove and continue to cool on wire rack.
    12. Sprinkle with sifted powdered sugar when completely cooled.
    13. Serve and enjoy!

    Serving Suggestions: Enjoy plain or top each slice with a scoop of French Vanilla ice cream, gelato or a dollop of whipped cream.

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    Chili – Award Winning Twiins Style, Gluten-Free🌶🌶

     

    Chili - Award Winning Twiins Style, Gluten-Free🌶🌶

    • Servings: 12-16
    • Difficulty: Easy

    We are so excited to share with you our chili recipe which today took first place for 'Traditional Chili' at Brunswick Forest Fitness & Wellness Center's '3rd Annual Chili & Mac n' Cheese Cook-Off'. We are especially excited that the chili was judged by several professional chefs & owner from our local area restaurants including Executive Chef Scott Euvrard from The Forest at Cape Fear National, Sous Chef Jon Michael Rehm from UNCW, Chef Garrett Swain from The Joyce Irish Pub, and Tom Mills, owner of Little Pond Catering. Thank you so much for voting for our chili.

    Ingredients

    • 2 to 2.5 lbs 80% lean chuck ground beef
    • 2 lbs Neese’s hot sausage
    • 2 large sweet onions, chopped
    • 1 red bell peppers, seeds & ribs removed, diced
    • 1 yellow or orange bell pepper, seeds & ribs removed, diced
    • 2 cans black beans (15-ounce)
    • 1 can kidney beans (15-ounce)
    • 2 cans cannellini beans (15-ounce)
    • 1 can pinto beans (15-ounce)
    • 2 can tomato sauce (15-ounces)
    • 1/2 tsp mild green chiles
    • 2 cans Rotel diced tomatoes with Lime & Cilantro in liquid
    • 2 packets McCormick’s Gluten-Free Chili mix (regular may be substituted if gluten is not an issue)
    • 1 tsp salt
    • 1 tsp freshly ground black pepper
    • 2 tsp cumin
    • 3 tsp garlic powder
    • 1 tsp smoked paprika
    • smidge of Harissa paste (much less than 1/8 tsp)

      Directions

      1. In a large dutch oven brown the meat, using a slotted spoon remove the meat & set aside. Discard all except 2 Tablespoons of remaining liquid in dutch oven to sauté the  vegetables.
      2.  Add bell peppers & onions to the dutch oven & cook about 10 minutes until onions start to turn golden. Add garlic, chili mix, mild green chiles, salt, pepper, cumin, harissa paste, and smoked paprika, combine well then cook another minute.
      3. Return meat mixture back to dutch oven and mix well.
      4. Add Hunt’s tomato sauce. Mix well and cook for 1 minute. Add all the beans with their liquid. Bring to a boil, then cover with lid partially open & reduce heat to low, stirring regularly for 2 hours.
      5. Remove cover and continue to cook on low 30 minutes or longer until chili thickens to your liking. (We love thick chili!)
      6. Ladle into bowls. Serve hot with your favorite garnishes: Sour Cream, green onions, shredded cheddar cheese, guacamole and our Rustic Cornbread-Gluten Free. Enjoy!

      Notes: To say that Jack & Gary love spicy food is an understatement. If it were up to them, we would be eating this chili every other night! The blend of beef, sausage, beans, & spices makes this a delicious hearty chili for any night of the week and oh so simple to make.  Our  recipe is for a crowd so if you’re just feeding a few, cut the recipe in half.  Any leftover chili can be frozen for 3-4 months at zero degrees in the freezer. Serve with your favorite toppings. For those who like extreme heat like our husbands, add your favorite hot sauce, chili peppers or Sriracha.

      Our chili recipe originated from Teresa’s daughter Tracy, a long time ago. Over the years we have adapted it to what it is today. Thank you Tracy. ❤️

       

       

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      Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter

       

      Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter

      • Servings: 1 loaf
      • Difficulty: Easy

      If you thought a good gluten-free Irish Soda bread was impossible, think again. After several attempts we finally found a combination that works and tastes great, so get ready for St. Patrick's Day. You don't have to miss out on a wonderful Irish tradition because this recipe is full of flavor & texture. Try it with your corned beef and cabbage meal or as an appetizer with salmon & chive butter or jam. You will love this GF Irish Soda Bread. 😋☘️

      Ingredients for Chive Butter

      • 1 loaf Irish Soda Bread, recipe follows
      • 1 Tablespoon chopped chives
      • 1 stick butter, softened
      • 8-ounces smoked salmon, sliced
      • Fresh dill, for garnish

      Ingredients

      For Brushing On Loaf

      • 1 Tablespoon melted butter
      • 1 Tablespoon buttermilk

       

      Directions

      1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
      2. In a large bowl combine  the gluten-free flour, sugar, baking soda, baking powder, and salt.
      3. Using a pastry cutter, cut the butter into the flour until the flour resembles pea-sized crumbs.
      4.  Stir in the currants & raisins that have been coated with gluten-free flour.
      5. In a measuring cup mix together with a fork, the buttermilk, egg, and orange zest. 
      6. Switch to using your hands to mix batter together to form a wet dough that can be shaped into a round loaf. Dough will be very sticky. Place onto parchment lined baking pan & form a loaf, see pictures below.
      7. In a separate bowl combine the 1 Tablespoon of melted butter and 1 Tablespoon of buttermilk. With a pastry brush, brush the loaf with butter/buttermilk mixture.
      8. Use a sharp knife to cut a small X on the top of the loaf.
      9. Bake at 375° for 50 – 55 minutes, or until golden brown and no wet batter is visible in the x slit.
      10. Cool in pan for 10 minutes then move to a cooling rack to cool completely before slicing. (Cuts better when cooled)

      Assembling the Appetizer

      1. Slice the soda bread into 1/4-inch thin slices
      2. Cut each slice into a 2-inch square or rectangle until you have 16 pieces. Wrap the remaining bread in plastic wrap & store in a cool dry place.
      3. Mix the softened butter and chives together then spread a small amount onto each square. 
      4. Top with a small fold of salmon & garnish with small sprig of fresh dill.

      Note: Recipe for salmon and chive butter adapted from Dan Smith and Steve McDonagh, The Hearty Boys at Food Network.

       

       

       

       

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      Irish Soda Bread with Smoked Salmon & Chive Butter

       

      Irish Soda Bread with Smoked Salmon & Chive Butter

      • Servings: 16 pieces
      • Difficulty: Easy

      Get ready for St. Patrick's Day with this amazing appetizer. Smoked salmon topped with chive butter & dill ... all sitting atop a delicious piece of Irish soda bread. Your guests will devour this and the compliments will be endless! 😋☘️

        • Ingredients

          • 1 loaf Irish Soda Bread, recipe follows
          • 1 Tablespoon chopped chives
          • 1 stick butter, softened
          • 8-ounces smoked salmon, sliced
          • Fresh dill, for garnish

      Irish Soda Bread Ingredients

          • 4 cups all purpose flour
          • 1/4 cup sugar
          • 1 tsp baking soda
          • 1½ tsp Kosher salt
          • 8 Tablespoons (1 stick) cold unsalted butter, cut into pats
          • 1¾ cups cold buttermilk ,shaken
          • 1 extra-large egg
          • 2 tsp grated orange zest
          • 1 cup dried currents mixed with 1 Tablespoon of flour

      Irish Soda Bread Directions

          1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
          2. Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer using the paddle attachment. Add butter & mix on low speed until butter is mixed into the flour & resembles peas.
          3.  Shake the buttermilk before pouring into a 2-3 cup measuring cup.  Lightly beat the buttermilk, egg, & orange zest with a fork. With the mixer on low speed, slowly add the buttermilk mixture to the flour just to blend. Don’t over mix.
          4. Combine the currants with 1 Tablespoon of flour and add to the dough mixture. It will be very wet. Do not over beat. You just want to incorporate the currants.
          5. Place dough onto a well floured board and knead it a few times into a round loaf.
          6. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a sharp knife. (Do not press the knife deeply into the dough.)
          7. Bake 45 – 55 minutes, or until toothpick comes out clean & bread is golden brown. When you tap the loaf, it should have a hollow sound.
          8. Cool on a baking rack. 

      Note: Irish Soda Bread recipe adapted from Ina Garten, 2006, Barefoot Contessa at Home.

       

        • Directions

          1. Slice the soda bread into 1/4-inch thin slices
          2. Cut each slice into a 2-inch square or rectangle until you have 16 pieces. Wrap the remaining bread in plastic wrap & store in a cool dry place.
          3. Mix the softened butter and chives together then spread a small amount onto each square. 
          4. Top with a small fold of salmon & garnish with small sprig of fresh dill.

      Note: Recipe for salmon and chive butter adapted from Dan Smith and Steve McDonagh, The Hearty Boys at Food Network.

       

       

       

       

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      Broccoli Patties

       

      Broccoli Patties

      • Servings: 9 patties
      • Difficulty: Easy

      Don't know what to do with those leftover veggies? Why not turn them into a delicious side or appetizer that is sure to please kids & adults! We often have leftover broccoli or zucchini as it's our husband's favorite vegetables. We were inspired to make these patties as a result of all the leftover breadcrumbs & egg while making breaded chicken cutlets. Our Mom taught us to not waste so she would mix these leftover ingredients together and form patties to fry with the chicken cutlets. As kids we loved them more than the chicken cutlets! 😋

      Ingredients

      • 12-ounces chopped broccoli florets, cooked
      • 1¼ cup Italian style breadcrumbs (we used Progresso, not gluten-free)
      • 3 large eggs, lightly beaten
      • 1/3 cup grated Pecorino Romano cheese
      • 3/4 shredded sharp cheddar cheese
      • 1/2 medium onion, finely chopped
      • 3 cloves garlic
      • 1/2 tsp dried oregano
      • 1/4 cup chopped fresh parsley
      • 1/8 tsp salt (omit if salt sensitive)
      • dash of pepper to taste
      • Cooking Spray to coat baking sheet
      • 1  3½” lid (we used the lid from a 16-ounce Argo cornstarch container. Any size lid of your preference will work but the Argo lid was the perfect width & thickness of our patties)
      • plastic wrap

      Directions

      1. In a large bowl combine beaten eggs, Pecorino Romano cheese, cheddar cheese, oregano, cooked chopped broccoli, onions, garlic, salt & pepper, mixing well. Add the breadcrumbs mix together with a fork then mix by hand as you would making meatballs or meatloaf. Must be a thick, pasty texture.
      2. Preheat oven to 400ºF and spray baking pan with cooking spray.
      3. Place the plastic wrap over the lid, overhanging 3-inches in all directions. Fill with mixture slightly mounded, press down with your fingers, flip the patties over onto the prepared baking sheet and repeat with remaining mixture.
      4. Bake in preheated oven for 12-15 minutes or until bottom is golden brown.
      5. Flip patties and continue baking another 7-10 minutes.
      6. Remove from oven  let stand for 10 minutes. Serve warm or room temperature.
      7. Can be dipped into your favorite dipping sauce i.e. ranch dressing, blue cheese, or tzatziki sauce.

      Note: This is a great way to make use of any leftover vegetables and makes a great grab-n-go snack.

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      Easy Empanada Flaky Dough

       

      If you stayed away from making your own empanadas because you were intimated to make your own dough, DON’T be afraid! After trial and error & almost giving in to prepackaged pie crust, we found a great recipe from a book titled Empanadas: The Hand-Held Pies of Latin America. Not only is this dough flaky and delicious, but it also compliments any filling. The next time you’re having a small gathering of friends or family, give these a try. They make a great appetizer, side or snack for any occasion. 😋

      An added bonus of this recipe is that it can be made gluten-free and tastes just as terrific!  

      Servings: about 12 discs using a 4½” round cookie cutter

      Ingredients

      • 1½ cups all-purpose flour, plus more for dusting 
      • 2 Tablespoons sugar
      • pinch of fine sea salt
      • 8 ounces regular cream cheese, cubed & chilled
      • 1/2 cup unsalted butter, cubed & chilled
      • 1 egg beaten with a Tablespoon of water for egg wash
      • food processor
      • parchment lined baking sheet
      • 1 ½ tsp of your favorite herb (i.e. thyme, oregano, cumin, etc. More or less to taste.)

      Instructions

      1. Combine flour, sugar, herbs & salt in the bowl of a food processor fitted with the metal blade; pulse for 20 seconds, or until combined.
      2. Add the cream cheese and butter and pulse until the mixture comes together and forms a ball, about 2 minutes. Remove the pastry from the food processor.
      3. Divide the pastry ball in half.
      4. Shape each half into a flat disc on plastic wrap, cover and refrigerate for 30 minutes. ( Can be refrigerated up to 48 hours before rolling out).
      5. Remove from refrigerator and let sit for 10 minutes before rolling out. 
      6.  Using a well-floured pastry mat or surface and a well floured rolling pin, roll out the pastry to about 1/8″ thickness. Keep your surface & rolling pin lightly floured to prevent sticking & tears in the dough.
      7. Using a 4″ to 4½” round cookie cutter or bowl, cut  12 rounds, rolling & cutting the scraps as needed. ( Keep scraps covered while working).
      8. Place 2 level Tablespoons of filling on the bottom half of each pastry round. 
      9. Brush the edges with egg wash & fold over to form a half moon.
      10. Seal the edges of the empanada with your finger using your thumb or forefinger to look somewhat scalloped.
      11. Transfer the empanadas to the baking sheet & chill uncovered 20 minutes.
      12. Preheat oven to 400º F, brush the empanada tops with egg wash.
      13. Bake 12-15 minutes until golden, halfway through baking rotate the baking sheet to ensure even baking.
      14. Remove from oven when done & let rest 3-5 minutes before serving. Best served warm.

       

       

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