Dried Plum and Walnut Empanadas with Goat Cheese

"I received free samples of California Dried Plums mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensate for my time."

     The California Dried Plum Board is challenging us Recipe Reduxers to develop a healthy and delicious recipe using dried plums. Dried plums are a great snack, but I'll admit I have never used them to cook with. But boy have I been missing out!  Dried plum are super versatile. They can be used as a substitute for fat and sugar in baked goods, added to salads, yogurt or cereal, and even made into sauces and marinade for a savory dish. The options are endless!

     Also, did you know dried plums help to support healthy bones?! Research shows that just one serving of dried plums (about 4 to 5 dried plums) may be effective in preventing bone loss in older, postmenopausal women. And even if your not postmenopausal or a women it can't hurt to get your daily dose of dried plums!

     With today being Cinco de Mayo, I decided to use the dried plums to make a mexican style sweet empanada. The filling is made with dried plums, walnuts, cinnamon and brown sugar. To compliment the sweetness of the plums I added some goat cheese, and oh boy do they work well together!! The filling is wrapped with my quick pastry dough made with only white whole wheat flour and vegetable oil! Super simple to make and a healthy alternative to regular pastry dough which is typically full of trans fats.

   
     After forming the empanadas, I baked them in the oven at 375 degrees for 20 minutes. They came out warm, flakey and delicious! These empanadas are like personal mini pies that are packed with nutrients and are actually good for you!

Dried Plum and Walnut Empanadas with Goat Cheese

Servings: 4 (makes about 12 Empanadas)

Ingredients

Pastry Dough

• 1 cup white whole wheat flour
• 1 cup all purpose flour
• 1/2 teaspoon of salt
• 1/2 cup vegetable oil
• 5 tablespoons water

Filling

• 1/2 cup dried plums
• 1/3 cup walnuts, roasted
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1-2 tablespoons water
• 2 ounces of goat cheese
• 1 egg, whisked

Directions

Pastry Dough

1. In a medium size bowl mix together flour and salt. They mix water and oil then add to flour until just combined.  Gather dough into two balls and knead each ball for about one minute. Then cover in plastric wrap and chill in the refrigerator for 30 minutes.

2. While dough is chilling combine all filling ingredient except for goat cheese in a food processor until smooth.
Empanadas

3. Preheat oven to 375 degrees. 

4. Remove dough from the refrigerator.  With a floured rolling pin, roll out one dough ball into a 12 inch round about 1/8 inch thick on a lightly floured surface. Cut out rounds with 3 inch flour cookie cutter. (I used a glass that was about 3 inches in diameter) 

5. In the center spread about 1 teaspoon goat cheese, then top with about 2 teaspoons of dried plum and walnut mixture. Brush egg wash halfway around the edge, then fold dough over forming a half moon shape. Seal the edges with a fork then cut three slits in the top of pastry. Lastley, lightly brush egg wash over the top of the pastry.
6. Repeat for second dough ball.

7. Place pastries on baking sheet and bake for 20 minutes. 

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Roasted Asparagus and Ricotta Crostini with Pea Pesto

       I've got another delicious appetizer for you that has spring written all over it! I am a huge fan of asparagus, and love that you can find it in just about any grocery store this time of year. Asparagus is packed with flavor and is a great source of vitamin K and folate. And at only 25 calories a serving, how can you say no?!
       Peas on the other hand, I could take them or leave them.  As a kid the only way I would eat peas was if they were frozen.  Today I am still picky when it comes to peas but have recently discovered pea pesto and may have been converted. I mean, add garlic and Parmesan cheese to anything and it will taste good! Peas are also a great source of protein, fiber and are packed with antioxidants.

    I used the pea pesto to make a quick crostini with ricotta and leftover roasted asparagus, and it was all done in 5 minutes or less!  The pea pesto was also great later used as a dressing mixed with roasted vegetables and to add color and flavor to a white pizza.

     Also, I have to thank my cousin Liz for giving me a food photography lesson and helping me take these awesome pictures. She is an extremely talented photographer and her work always amazes me! You should check her out at Purestyle Photography.

Roasted Asparagus and Ricotta Crostini with Pea Pesto

Makes about 4 servings ( 1 serving = 3 Crostini)

Ingredients

• 12 asparagus stalks
• 1 tablespoon olive oil
• salt/pepper to taste
• 1 french baguette
• 3/4 cup pea pesto (see recipe below)
• 3/4 cup ricotta cheese

Pea Pesto:

• 1 cup peas, thawed
• 2 garlic cloves
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1/2 cup Parmesan cheese

Directions:

1. For the pea pesto. Add all ingredients to a food processor. Blend on high until smooth. (Makes about 1 1/2 cups of pesto)

2. For the asparagus. Preheat oven to 400 degrees. Toss asparagus in olive oil, salt, pepper then place on baking sheet. Roast in oven for 15 to 20 minutes. Let cool then cut each stalk into three equal pieces. 

3. Slice baguette into 1/2 inch pieces.  Lightly toast, then spread with 1 tablespoon of pea pesto, 1 tablespoon of ricotta, then top with asparagus. 

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