Peach Empanadas

Brynie Greisman Recipe By
  • Cook & Prep: 2.5 h
  • Serving: 8
  • Contains:

Empanadas are essentially stuffed pastries. They are often filled with a variety of savory ingredients and are baked, fried, or even cooked. I wanted a side dish that would complement the fruity roast in this set, so I decided to go for a sweet filling. It was a hit, and I know you’re going to like it too. Yields 12-14 depending on size.

Ingredients (12)

Dough

Filling

Topping

Start Cooking

Prepare the Dough

  1. In a medium-sized bowl, mix together the flour, sugar, and salt.

  2. Using a pastry blender or two knives, cut margarine into flour mixture until coarse crumbs form.

  3. Add cold water (I put some water with a few ice cubes in a small bowl and used that), one tablespoon at a time, tossing with a fork, until a dough forms.

  4. Shape into a ball, wrap in plastic wrap or a plastic bag, and chill for at least one hour or overnight.

Prepare Filling and Assemble the Empanadas

  1. Prepare the filling while dough chills. Mix all filling ingredients together in a small bowl.

  2. Preheat oven to 400-425 degrees Fahrenheit (200-215 degrees Celsius).

  3. On a floured surface, using a floured rolling pin, roll dough into a large rectangle. With a round cutter, cut dough into circles. You might want to roll the circles slightly so the dough will be easier to work with.

  4. Spoon one and a half to two tablespoons of filling in the center of each circle. Brush a thin line of beaten egg around the dough edges. Fold dough over to form a half-circle empanada shape. Using a fork, press edges to seal.

  5. Brush empanadas with remaining egg, mixed with sugar and cinnamon. Place on a baking sheet lined with Gefen Easy Baking Parchment Paper.

  6. Bake until lightly golden, about 15 minutes. Cool slightly. Dust with confectioners’ sugar if desired.

Note:

You can freeze unbaked empanadas on a tray, wrapped well. Bake frozen in a 400-425 degrees Fahrenheit (200-215 degrees Celsius) oven for approximately 20 minutes. These also freeze well already baked.

Tip:

Use any leftover fruit to top plain vanilla ice cream.

Variation:

You can sub canned apricot halves for the peaches (use a bit more as they are smaller) and apricot preserves for the orange preserves. It’s equally delicious.

Credits

Photography: Daniel Lailah.

Food Styling: Noa Kanarek.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP