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Empanadas With Apricot Pecan Filling

Mexican.Chef's picture
  Dried apricots 1 Pound, cut into quarters
  Sugar 1 Cup (16 tbs) (more to taste)
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Raisins 1⁄4 Cup (4 tbs)
  Chopped pecans 1⁄4 Cup (4 tbs)
For dough
  All purpose flour 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Vegetable shortening 2⁄3 Cup (10.67 tbs)
  Cold water 5 Tablespoon
  Egg 1 , separated

To make the filling, place the apricots in a saucepan over medium heat and cover them with water.
Add the sugar and simmer until the apricots are very soft and start to break down, 20 to 25 minutes.
Add more water if necessary.
Stir in the remaining ingredients, remove the pan from the heat, and allow the filling to cool.
Preheat the oven to 400°F.
To make the dough, combine the flour and salt in a large mixing bowl.
Cut the shortening into the dry ingredients using a pastry cutter or two forks.
The mixture should resemble coarse cornmeal.
Add 4 to 5 tablespoons of cold water, one tablespoon at a time, and lightly toss with a fork to incorporate it.
Add only enough water for the dough to hold together and be gathered into a ball.
Lightly beat the white.
Beat the yolk separately with 1 tablespoon of water.
To make the crust, gently roll out the dough on a lightly floured surface to a thickness of 1/4 inch and use a round cookie cutter or juice glass to cut circles 2 to 2 1/2 inches in diameter.
Place a spoonful of the filling off-center on each circle.
Brush the edges with the egg white, fold in half, and crimp the edges to seal it.
Brush the empanadas with the egg yolk, place them on a lightly oiled baking pan, and bake them for 10 to 12 minutes, or until golden.
Remove them and cool them on a rack before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3940 Calories from Fat 1459

% Daily Value*

Total Fat 166 g255.9%

Saturated Fat 38.1 g190.4%

Trans Fat 18 g

Cholesterol 211.5 mg70.5%

Sodium 3038.3 mg126.6%

Total Carbohydrates 620 g206.7%

Dietary Fiber 41.2 g164.6%

Sugars 471.1 g

Protein 39 g77.3%

Vitamin A 332.2% Vitamin C 9.9%

Calcium 34.7% Iron 114%

*Based on a 2000 Calorie diet

Empanadas With Apricot Pecan Filling Recipe