Danish Dough Flaky Patties – Empanadas hojaldradas

Click here to go to printable recipe:  Danish Dough Flaky Patties

One last classic recipe to use up my homemade Quick Danish Dough is for these delicious empanadas hojaldradas (flaky patties).   In the state of Hidalgo, another kind of patties inspired by Cornish Pasties are the iconic pastes hidalguenses and, since flaky patties are often sold next to them, many people call them all pastes.  However, pastes are made with a different dough and always filled with meat and vegetables, while flaky patties are made with puff pastry or Danish dough, and may be stuffed with savoury  or sweet fillings; some of the most popular flavours in Hidalgo are: tuna fish, cheese and roasted poblano peppers, chorizo and cheese, red mole, and green mole, for savoury fillings, or jam, pecans and cajeta, and rice pudding, for sweet fillings, to name just a few.  At any rate, traditional bakeries across the country also offer flaky patties, with some of the most common flavours being red mole, tuna fish, cheese and roasted poblano peppers, and apple.  I chose the last three flavours for this post.

Danish Dough Flaky Patties – Empanadas hojaldradas

Printable recipes: 

Danish Dough Flaky Patties

Quick Danish Dough

Tuna Filling

How to Prepare Roasted Poblano Peppers

Apple Filling

Ingredients (for a dozen)

½ batch Quick Danish Dough 
1 egg
Fillings of choice: tuna; cheese (such as Chihuahua, Mexican manchego or mozzarella) and roasted poblano peppers; apple (see recipes above); chorizo and cheese; shredded chicken and red mole; green mole; fruit jam; pecans and cajeta; rice pudding; etc.

Prepare a baking sheet by lining with parchment paper. Reserve. Beat egg in a small bowl, and reserve.

Roll dough into a rectangle 9×12 inches (22.5×30 cm); cut into a plot of 3×4 squares, each 3 inches (7.5 cm) per side:

Working with one square at a time, place about two tablespoons of filling of choice at the centre.  In the photos below, from left to right, tuna fish filling, roasted poblano pepper strips and Chihuahua cheese , and apple filling:

Close square over filling to form a triangular shape, leaving a narrow edge on the bottom layer; brush edge with reserved egg (photo below, left).  Fold edge over top layer, pressing down to seal and form the patty.  Place on prepared baking sheet, then poke in a few spots with a toothpick, to release steam during baking (photo below, right):

Continue with the rest of the patties; I used different toothpick patterns to differentiate the flavours (5 dots for cheese and peppers, a “T” for tuna, and an “A” for apple).  Allow to rest, covered, for half an hour. 

Preheat oven to 375ºF (190ºC).

Uncover and brush tops with egg:

Bake for 20 to 25 minutes, until golden brown; remove from oven, and allow to rest, uncovered, for five minutes:

Delicious, flaky patties!

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I love my pastry board; the engraved ruler and pie circles come in very handy to aid both seasoned and helpless bakers.  My baking sheets are looking very worn out, perhaps it’s time to find me a new set.  For your convenience, click on the highlighted text below for products available on Amazon™. DISCLAIMER: Any reviews included in this post are my own, for items I have purchased, not provided by any company; as an Amazon Associates Program affiliate, I might receive a commission for any purchases originated from the links below, at no extra cost to you. Thank you to readers who have bought other products starting with a click from my links. 

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I am bringing my recipe to Full Plate Thursday #678 with Miz Helen @ Miz Helen’s Country Cottage.

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I am also sharing my post at Thursday Favourite Things #644, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

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I am joining Fiesta Friday #521  with Angie @ Fiesta Friday.

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I am sharing my recipe at What’s for Dinner? Sunday Link-Up #456 with Helen @ The Lazy Gastronome.