These scrumptious empanadas are arguably the most popular sweet treats in all of Argentina. Traditionally, this recipe is made just with quince paste, but adding either goat or manchego cheese to the filling makes them irresistible.
Makes: 12 to 15 empanadas
1 teaspoon salt
250g plain flour, sifted
50g melted butter
250g quince paste, cubed
1 egg, beaten
1 to 2 tablespoons caster sugar
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Directions Preparation:30min › Cook:10min › Extra time:30min › Ready in:1hour10min
Pastry: Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let it cool down a bit.
Meanwhile, combine sifted flour and melted butter in the food processor and pulse until mixture resembles breadcrumbs. Add salted water gradually while blending, until a soft dough ball is formed and easily separates from the bowl. Add more water (1 teaspoon at a time), only if needed. Wrap tightly with cling film and chill in the fridge for 30 minutes.
Empanadas: Preheat the oven to 200 degrees C. Cover a baking tray with aluminium foil and grease with sunflower oil. Set aside.
Divide dough into two portions and roll each on a floured surface to a 2mm thickness. Cut into 10cm circles using a pastry cutter or sharp knife, this recipe should make about 12 circles.
Put a couple of cubes of quince paste in the centre of each circle.
Fold over and seal borders together by pressing between your fingers. Working from one and to the other, gently fold the edge over on itself to create a nice detail. Alternatively, you can press the edges together with a fork to create detail.
Transfer empanadas to the baking tray, brush with beaten egg and sprinkle with caster sugar.