Linny’s blog was one of the first one’s I began to follow once I had started blogging. She’s been through the whole hog with me, my first blogger blog and now my self hosted site. She has been a helping hand, a fantastic person to ask questions, hosts awesome blog swaps and writes amazingly witty and hilarious posts.
Hi everyone! I’m Lin, from Linny’s Vault & I’m here to share one of my favorite recipes with you while Clare’s out & about frolicking in the awesome Hawaii sun. Lucky duck!
Some of you may or may not have heard of Empanadas before. If you haven’t, all I’ve got to say is, you’ve really been missing out! When I was a kid my grandma would make these for us as a dessert treat or dinner entree, as they can basically be filled with anything your little heart desires (fruit, veggies, ground beef & potatoes). I once tried explaining what Empanadas were to my husband and he said “oh, so they’re like large oven raviolis,” and yeah, I suppose they are haha.
Since I’m a big fan of pretty much anything that’s sweet, I decided to make some delicious Pineapple Apricot Empanadas a few nights ago, which lucky for you guys is what I’m sharing with you today. Don’t worry, they’re super easy…pretty much had to be in order for me not to mess it up.
- 4 3/4 cup Flour
- 1 egg
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1 cup water
- 1/4 tbsp ground cinnamon
- 1/2 tbsp baking powder
- 2 cans crushed pineapple
- 1/2 cup apricot preserve
- 1 tbsp brown sugar
- Combine all dough ingredients, minus flour, in a large bowl.
- Gradually add flour to the ingredients in the large bowl, folding dough into itself. Dough should be stiff, hold its shape & not be sticky. If it is sticky, add a tiny bit more flour.
- Lightly sprinkle some flour on flat surface and place dough on it. Roll dough back and forth until it rolls into about a 4 inch thick burrito shape (sprinkle flour on flat surface if it begins to stick).
- Divide the dough into 2 inch sections using a knife (I used my hand) and set pieces aside on your floured surface.
- Grab one of your 2 inch dough sections, place it on floured surface and using a rolling pin, flatten it out to resemble a tortilla.
- Combine all of the filling ingredients into a medium bowl.
- Scoop about 2 spoonfuls of filling onto one side of the flattened dough, avoiding the edges, and fold the sections onto each other
- Secure the edges by gently pressing them together with a fork.
- Place the Empanada on a lightly greased cookie sheet and repeat above instructions on remaining dough pieces.
- Before placing them in the oven, mix 1 egg in a small bowl and brush egg onto the tops of the Empanadas for a golden look. Bake at 350ºF for 18-20 minutes.
Seems like a ton of steps to follow but I promise it’s not as difficult as it seems & they’re totally worth it. If you’re not a Pineapple & Apricot fan then feel free to change up the filling. Like I said before, they’re pretty much great with anything in them.
Hope you all enjoy this sweet little piece of my Mexican heritage!
Have you ever heard of Empanada before? Love them? Do you eat much Mexican?