Traditional empanadas are delicious pastries filled with sweet or savory fillings. But sometimes pastries can get messy or there’s not enough filling. This recipe solves both those little problems and takes less time than the original recipe.
This dessert can be enjoyed all year long. And don’t be afraid to add in or change up flavors each time you make this recipe.
|2 1/1 cups Flour|
|1/2 tsp salt|
|10 tbsp unsalted butter (8 tbsp sliced/chilled, 2 tbsp melted)|
|1/4 cup ice water|
|Orange Caramel Topping:|
|1 large orange, peeled, cut into small pieces|
|1 cup light brown sugar|
|4 oz unsalted butter|
|1/4 cup heavy cream|
|1/4 cup agave (or honey)|
|1 tbsp chili powder (optional)|
In food processor, mix flour and salt.
Pulse in egg, cold water and butter, 2 tbsp at a time.
(**If you do not have a processor, follow these steps:
Slice butter into smaller pieces. Then mix butter with flour by rubbing between your fingers. Fold in egg and water. Hand mix until dough is thick and ready to knead and mold)
Place dough on surface, lightly dusted with flour
Knead for about 2 minutes and shape into 2 separate balls. Wrap with plastic and place in fridge for at least 30 minutes
Preheat oven at 400°.
Place dough on flat surface and dust with flour.
Roll dough out and cut out discs, using cookie cutter or small plate.
Place discs on lined baking sheet. Using a fork, make indents around each disc.
Then brush with melted butter. Sprinkle with cinnamon. Bake for 15 minutes
Peel and remove any seeds and wall (white lining). Cut into small pieces. Place in small serving bowl and set to the side.
In a medium saucepan, bring all remaining ingredients to a boil while whisking constantly.
Allow sauce to boil for 1-2 minutes, still whisking constantly. Then immediately remove from heat.
Stir in chili powder and let sit for 5 minutes.
The caramel should be a thick consistency.
Pour over oranges. Spoon over baked empanada discs.