Description
These delicious empanadas are arguably the most popular sweet treats in all of Argentina.
Ingredients
- 6 tablespoons warm water
- 1 teaspoon salt
- 2 cups all-purpose flour, sifted
- ¼ cup unsalted butter, melted
- 1 large egg, beaten
- 1 teaspoon sunflower oil, or as needed
- ½ pound quince paste (dulce de membrillo), cubed
- 1 large egg, beaten
- 1 tablespoon white sugar, or more as needed
Instructions
- Combine water and salt in a small saucepan over medium heat and warm through
- stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
- Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water
- 1 teaspoon at a time
- only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Cover a baking tray with aluminum foil and grease with sunflower oil. Set aside.
- Dust a work surface with flour and knead dough for 1 minute. Divide dough into 2 pieces. Roll 1 piece out thinly and cut into 3-inch discs. Repeat with the second piece.
- Put a couple of cubes of quince paste in the center of each circle. Fold over and seal borders together by pressing between your fingers. Working from one end to the other
- gently fold the edge over on itself to create a fanned look. Alternatively
- you can press the edges together with a fork. Transfer empanadas to the baking sheet
- brush with beaten
- egg and sprinkle with sugar.
- Bake in the preheated oven until golden
- about 10 minutes.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 12