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. Recipe by Brynie Greisman. Photography by Daniel Lailah.
- Cook & Prep: 2.5 h
- Serving: 8
Prepare the Dough
Add cold water (I put some water with a few ice cubes in a small bowl and use that), one tablespoon at a time, tossing with a fork, until a dough forms.
Shape into a ball, wrap in plastic wrap or a plastic bag, and chill for at least one hour or overnight.
In a medium-sized bowl, mix together the flour, sugar, and salt.
Using a pastry blender or two knives, cut margarine into flour mixture until coarse crumbs form.
Yields 12-14 depending on size.
Prepare Filling and Assemble the Empanadas
Prepare the filling while dough chills. Mix all filling ingredients together in a small bowl.
Preheat oven to 400-425 degrees Fahrenheit (200-215 degrees Celsius).
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.
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.
Brush empanadas with remaining egg, mixed with sugar and cinnamon. Place on a baking sheet lined with Gefen Easy Baking Parchment Paper.
Bake until lightly golden, about 15 minutes. Cool slightly. Dust with confectioners’ sugar if desired.
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.
Use any leftover fruit to top plain vanilla ice cream.
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.
Photography: Daniel Lailah.
Food Styling: Noa Kanarek.