• San Joaquin Valley Black Mission Fig Empanadas

    Serves 8

    4 cups whole wheat flour
    1/4 cup evaporated cane juice
    1 teaspoon iodized salt
    1 3/4 cups cold, unsalted butter, chilled
    1 egg, well beaten
    1/2 cup water, ice cold
    20 to 24 ripe Black Mission figs
    1/4 cup fresh orange juice
    2 tablespoons orange zest
    Powdered sugar for garnish

    Heat oven to 375 degrees

    For the dough:
    Place 3 cups flour, cane juice and salt in a mixing bowl with a paddle. Add the cold butter and mix on low speed until it looks like large crumbs. Add the remaining cup of flour, the egg and water. Mix until the dough gathers into a ball. Remove from the bowl. Wrap in plastic and chill in the refrigerator for one hour.