Empanadas with Northwest Rainiers

Name: Empanadas with Northwest Rainiers
Prep time: 1 h
Yield: Serves 12
Ingredients: [[[Dough]]]; 12 tablespoons cold unsalted butter, diced into small cubes; 3 cups flour; 1 teaspoon salt; 1 tablespoon brown sugar; 1/3 cup cold vegetable shortening; 6-8 tablespoons (about 1/2 cup) ice water; [[[Egg Wash]]]; 1 egg + 1 tablespoon milk whisked together; [[[Filling]]]; 1/2 teaspoon nutmeg; 1 vanilla bean, scraped; [[Chukar® Cherries Jubilee Dessert Sauce]]; [[Chukar® Rainier Cherries]]

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1 hour

Serves 12

Ingredients

Dough
12 tablespoons cold unsalted butter, diced into small cubes
3 cups flour
1 teaspoon salt
1 tablespoon brown sugar
1/3 cup cold vegetable shortening
6-8 tablespoons (about 1/2 cup) ice water
Egg Wash
1 egg + 1 tablespoon milk whisked together
Filling
1/2 teaspoon nutmeg
1 vanilla bean, scraped
Chukar® Cherries Jubilee Dessert Sauce
Chukar® Rainier Cherries

Directions

With food processor, pulse flour, salt, and sugar until combined.
Add butter and shortening to flour mixture and pulse 10-12 times, until butter is pea-sized.
Continue to pulse in processor while drizzling water through top. Add water and pulse until dough ball forms.
If you don't have a food processor, combine flour, salt, and sugar in a large bowl. Using a pastry cutter/fingers/knives, cut the butter and shortening into the flour mixture until pea-sized pieces form. Drizzle 6 tablespoons of water into dough and knead until dough comes together. Add additional water if needed, 1 tablespoon at a time.
Once dough is made, shape into two disks. Cover in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400° F.
Combine all filling ingredients and set aside.
Lightly flour work surface and roll out both disks.
Choose a cookie cutter (round, square is best). Place dollops of cherry filling equally spaced for desired cutter. Gently place second sheet of dough on top of cherry dollops.
Punch out shapes with cutter of choice. Gently crimp edges together with fork.
Place on a well-greased pan. Brush tops of empanadas with egg wash. Bake for 15-17 minutes, or until golden brown.