Dizzy Fig Sweet Empanada Recipe
Local Mesa Grown Figs, with mozzarella & South American style Dulce de Leche
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Ingredients
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Filling
Method
Preparation
- 1
Make the Empanada Dough
In a large bowl, mix the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 2
Prepare the Filling
In a bowl, combine the chopped figs, shredded mozzarella, and dulce de leche. Mix gently until combined.
- 3
Assemble the Empanadas
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a round cutter. Place a tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Crimp with a fork for decoration.
- 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 with 1 tbsp water) for a golden finish. Bake for 20-25 minutes or until golden brown.
- 5
Serve
Let the empanadas cool slightly before serving. Enjoy warm or at room temperature!