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Quince Empanadas

Quince Empanadas

Cost $5, save $10

Source: Recommended by CookPal

  • 25 Min
  • 12 Servings
  • $5

INGREDIENTS

  • Main 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

STEPS

1

Combine water and salt in a small saucepan over medium heat and stir until salt dissolves. Remove from heat and let cool for 2 to 3 minutes.

2

Combine sifted flour and butter in a food processor; pulse until crumbly. Add egg and pulse until just combined. Gradually add saltwater and pulse until a soft dough forms.

3

Press dough into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

4

Preheat the oven to 400°F (200°C). Cover a baking tray with foil and grease with sunflower oil.

5

Dust a work surface with flour, knead dough for 1 minute, divide it in half, and roll out thinly. Cut into 3-inch discs.

6

Place quince paste cubes in each dough circle, fold and seal edges using a fork or fan-style crimp. Brush with egg and sprinkle sugar on top.

7

Bake in the preheated oven until golden brown, about 10 minutes.

NUTRIENTS

Per 1 serving

🔥

188

Calories

  • 3
    Protein
  • 31
    Carbs
  • 5
    Fats

💡 For more even baking, ensure the empanadas are of similar size.Use a fork to crimp edges effectively if you're new to the fanned style.Store leftover empanadas in an airtight container for up to 3 days at room temperature.