Strawberry & Custard Empanadilla Recipe
Make Strawberry & Custard Empanadilla Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Custard Filling
Strawberry Filling
Assembly & Finish
Method
Dough
- 1
Mix dry ingredients
In a medium bowl whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon granulated sugar until evenly combined.
- 2
Cut in butter
Add 6 tablespoons cold, cubed unsalted butter to the flour. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add liquid and form dough
Whisk 1 large egg with 1 teaspoon white vinegar. Add the egg-vinegar mixture and 4 tablespoons cold water, one tablespoon at a time, to the flour-butter mixture. Toss with a fork until the dough comes together; it should hold when pressed but not be sticky. Add up to 1 tablespoon more water if needed.
- 4
Chill and rest
Gather the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). This relaxes the gluten and firms the butter for flaky empanadillas.
- 5
Roll and cut
On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness. Use a 4.5–5 inch round cutter (or a small bowl) to cut circles. Re-roll scraps as needed. You should get about 8–10 rounds depending on thickness.
Custard Filling
- 6
Combine dry custard ingredients
In a small bowl whisk together 2 teaspoons cornstarch, 3 tablespoons granulated sugar, and a pinch (1/8 teaspoon) fine salt until smooth. Whisk in the 2 egg yolks until homogeneous.
- 7
Heat milk
In a small saucepan over medium heat, warm 1 cup whole milk until it begins to steam and small bubbles form at the edges — do not boil.
- 8
Temper eggs and thicken
Slowly pour about 1/3 cup of the hot milk into the egg-cornstarch mixture in a thin stream while whisking constantly to temper the yolks. Then pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the custard thickens and coats the back of a spoon, about 3–5 minutes.
- 9
Finish custard
Remove from heat and whisk in 1 tablespoon unsalted butter and 1/2 teaspoon vanilla extract. Transfer to a bowl, cover surface with plastic wrap to prevent a skin from forming, and cool to room temperature. Chill in the refrigerator if needed until firm enough to pipe or spoon (about 30 minutes).
Strawberry Filling
- 10
Prepare strawberries
Place 1 cup hulled and diced fresh strawberries in a small saucepan with 1 tablespoon granulated sugar and 1/2 teaspoon lemon juice. Let macerate for 5 minutes to draw out juice.
- 11
Cook to slightly thicken
If you prefer a thicker jammy filling, stir in 1/2 teaspoon cornstarch dissolved in 1 teaspoon cold water, then cook the strawberries over medium heat for 2–3 minutes until the mixture thickens slightly. Remove from heat and cool to room temperature. The filling should be spoonable but not watery.
Assembly & Bake
- 12
Preheat oven
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 13
- 14
Fill empanadillas
Place a dough round on the prepared surface. Spoon about 1 tablespoon of cooled custard into the center, then top with 1 teaspoon of the cooled strawberry mixture. Be careful not to overfill (leave a 1/2-inch border). Repeat with remaining rounds.
- 15
- 16
Egg wash and sugar
Arrange empanadillas on the baking sheet. Brush the tops lightly with egg wash and sprinkle with a little granulated sugar (about 1 tablespoon divided).
- 17
Bake
Bake in the preheated oven for 16–20 minutes, or until the empanadillas are golden brown and crisp.
- 18
Cool and finish
Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired and serve warm or at room temperature.
