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.
- flour - 1 1/4 cups
- sugar - 1 tsp
- salt - 1/4 tsp
- chilled margarine - 1/2 cup, cut into cubes
- cold water - 3-4 tbsp
- canned peach halves - approx. 5, drained and cubed
- cinnamon - 1/4 tsp
- orange preserves - 1/4 cup
- dried blueberries - a handful
- egg - 1, lightly beaten
- sugar - 1/2 tsp
- cinnamon - 1/4 tsp
In a medium bowl, mix together the flour, sugar, and salt. Using a pastry blender or 2 knives, cut margarine into flour mixture until coarse crumbs form. Add cold water (I put some water with a few ice cubes in a small bowl and use that), 1 Tbsp 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.
Meanwhile, prepare the filling. Mix all ingredients together in a small bowl. Preheat oven to 400–425°F (200–215°C). 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 circle slightly so the dough will be easier to work with.
Spoon 1½–2 Tbsp 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 parchment paper. Bake until lightly golden, about 15 minutes. Cool slightly. Dust with confectioners’ sugar if desired.
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.
Note: You can freeze unbaked empanadas on a tray, wrapped well. Bake frozen in a 400–425°F (200–215°C) oven for approximately 20 minutes. These freeze well already baked as well.
Tip: Use any leftover fruit to top plain vanilla ice cream.