Yield: 9 pieces
Prep Time: 20 minutes
Cook Time: 30 minutes
Passive Time: 1 hour
Ingredients
- 1¼ cups flour
- ½ cup cold salted butter
- ½ tablespoon sugar
- 2-3 tablespoons chilled water (or more)
- 2 apples
- 1 tablespoon butter
- a pinch salt
- ¼ teaspoon cinnamon powder
- ¼ cup Sprig Banana and Caramel Banoffee
Directions
- For the empanada dough: take the flour, sugar and cubed cold butter in a grinder/mixer
- Pulse till you get a sand-like texture and transfer to a bowl
- Add the chilled water, 1 tablespoon at a time, and knead to form a soft dough
- Flatten the dough into a disc shape and cover with a cling wrap
- Refrigerate the dough for at least an hour
- For the filling: peel, core and chop the apples
- Heat butter in a pan and tip in the chopped apples and cook on low heat
- Add the salt and cinnamon powder and mix well
- When the apples become soft, add the banoffee filling and mix well
- Continue cooking till there is no more liquid
- Switch off heat and allow to cool completely
- Pre-heat oven at 180o C
- Roll out the dough into 1/4″ thickness and cut out 4-1/2″ sized discs
- Place a tablespoon of apple banoffee filling in the centre of each disc
- Apply water along the edges of the disc
- Bring one end over the filling to join the other end, thus forming a half-moon shape
- Seal the edges and crimp the edges using a fork
- Transfer the empanadas to a baking tray
- Brush the top with milk/cream/egg wash
- Bake for 20-25 minutes or till it becomes golden brown in colour
- Serve warm
Recipe and image courtesy of mareenasrecipecollections.com