Dizzy Fig Empanada Recipe
Local Mesa Grown Figs, with mozzarella & South American style Dulce de Leche
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Ingredients
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Empanada Filling
Method
Making the Empanadas
- 1
Prepare the Filling
In a medium bowl, combine chopped figs, shredded mozzarella, dulce de leche, lemon juice, and cinnamon. Mix well and set aside.
- 2
Make the Dough
In a large bowl, mix 2 cups of all-purpose flour, 1/2 tsp of salt, and 1/2 cup of unsalted butter until crumbly. Gradually add 1/4 cup of cold water until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- 3
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles. Place a tablespoon of the fig filling in the center of each circle. Fold over and crimp the edges to seal.
- 4
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 beaten egg) for a golden finish. Bake for 25-30 minutes or until golden brown.
- 5
Serve
Let the empanadas cool slightly before serving. Enjoy warm!