Five Spice Pecan Plum Empanadas
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- 2 cups all-purpose flour plus more for dusting
- 1/2 cup granulated sugar
- Pinch of kosher or coarse sea salt
- 12 tablespoons (1 1/2 stick) unsalted butter diced
- 1 egg
- 3 tablespoons sour cream
- 1/2 pound plums pitted and diced (about 1 1/2 cups)
- 1/4 pound apricots pitted and diced (about 3/4 cup)
- 1/2 cup pecans finely chopped
- 1/4 cup dark brown sugar or shredded piloncillo
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons freshly squeezed lime juice
- 1/8 teaspoon five spice powder
- 1 egg beaten for brushing
- Granulated sugar for dusting or you may use turbinado or dark brown sugar
- Dulce de leche or cajeta to drizzle on top or on the side for dipping (optional)
- In a large mixing bowl, combine the flour, sugar and salt. In a small bowl, beat together the egg and sour cream.
- With your fingers, combine the butter into the dry ingredients until it resembles a coarse meal (it should be crumbly). Rinse your hands and pour the beaten egg and sour cream into the large bowl with the crumbly butter mixture. Mix with a spatula until it comes together into smooth malleable dough. Wrap in plastic wrap and refrigerate for at least an hour.
- In a large bowl, combine the plums, apricots, pecans, brown sugar, cornstarch, lime juice and five spice powder and mix well.
- Preheat the oven to 350°F.
- Generously flour your kitchen counter and rolling pin. Roll out the dough about a to 1/4- to 1/8-inch thickness. Cut the dough into rounds about 4-inches in diameter. Repeat the rolling and cutting process with any leftover dough scraps until you have used up all your dough. Place a heaping tablespoon of the plum filling in the middle of each circle to make chubby empanadas, brush around the edges with the beaten egg and fold to make a half moon, gently pressing with your fingers to close the edges. Finally, use the back of a fork to seal the dough without breaking it.
- Line a couple baking sheets with parchment paper and arrange the empanadas on them, as you may need to bake 2 batches or use 2 baking sheets. Brush the tops of the empanadas with the beaten egg and sprinkle with sugar.
- Bake the empanadas for 20 minutes or until they are golden brown. Serve warm or cooled and, if desired, drizzle with dulce de leche or cajeta.