five spice plum empanadas


Five Spice Pecan Plum Empanadas

Five Spice Pecan Plum Empanadas

Empanadas de Ciruela y Nuez

Recipe Yield

10 empanadas

Cooking time

50 minutes

Rate this recipe

4.67 from 6 votes


  • 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)

To Prepare

  • 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.


25comments inFive Spice Pecan Plum Empanadas

  1. Sara Krauthamer

    Aug 21

    The plum and apricot empanadas sound yummy, but you didn’t specify if you used dry or fresh fruit since both of these ingredients can be purchased both ways although both fresh fruits are seasonal and can only be found in Spring for apricots and Summer for plums .

    1. Pati Jinich

      Sep 05

      For this recipe I use fresh plums and apricots Sara 🙂

  2. Yvette

    Aug 19

    Happy Friday Pati!
    Love watching your show & creating wonderful flavors for my family. Apricots & plums, fresh? Do you think dried apricots, plums(prunes) & cranberries(my idea)would change the consistency too much? Soaking them first? Thanks for the insight. 🙂

    1. Pati Jinich

      Sep 05

      Yes Ivette, I used them fresh, but using dried might work if as you say soak them first, how about in a bit of brandy or in a simple syrup?

  3. Marie

    Aug 18


    1. Pati Jinich

      Sep 05


  4. Grant

    Feb 06

    Hello Pati,

    Love the show. For the five spice pacan plum empanadas…..Should the butter be room temperature or cold from the fridge when adding to the dry ingredients?

    1. Pati Jinich

      Feb 08

      Cold works much better to make the dough flakey Grant 😉

  5. Debbie Villanueva

    Jun 05

    Can i use sweet cream unsalted butter?

    1. Pati Jinich

      Jun 12

      I don’t see why not Debbie; let me know how the empanadas come out 😉

  6. Diane

    Mar 04

    Would you please tell me what is in the 5 spice powder

    1. Pati Jinich

      Mar 04

      Of course Diane, five spice powder is a mix of cinnamon, cloves, fennel, star anise, and peppercorns 😉

  7. Farida ali

    Feb 22

    HI Patti love your show I watch every week I will love to meet you

    1. Pati

      Feb 23

      Thank YOU Farida.

  8. Olivia

    Jul 13

    Can you substitute non-fat, low-fat sour cream or yogurt?

    I love your show; I enjoy it even when I don’t attempt the recipes. I have, however, been searching for an empanada recipe so will try yours. Thanks!

    1. Pati

      Jul 14

      Give it a try Olivia, let me know how it goes!

  9. Mary Cantu

    Jul 13

    Can we make empanadas de calavaza using part of this recipe? I love your shows. You’re the best.

    1. Pati

      Jul 14

      Yes, of course!

  10. Anna Phan

    Jul 05

    Hola Pati!
    These look delicious. My 3 yr old son and I were watching your show and he loves how you speak to the camera as if you are speaking to the viewer. He said, “I wish we could go to her house and eat those!” Thank you for helping me foster a love in him of both cooking and Mexican food!! We can’t wait to make these together. 🙂

    1. Pati

      Jul 07

      Hi Anna, Your son sounds adorable! So happy he is cooking with you!! 🙂

  11. Linda

    Jun 05

    Hola Pati,
    My friends and family enjoyed the empanadas. They were delicious.

  12. Bonnie

    Apr 28

    First, I really enjoy your show. Second, my daughter is graduating college in a few weeks and I would like to know if these Empanadas can be frozen, as I do not have the time to prepare them at the time I need them. Thank you for taking your time to respond.

    1. Pati

      Apr 28

      Hello Bonnie,
      Yes you can! Make them and freeze them in a sealed bag with as little air as you can. You may layer them with parchment paper, or plastic wrap, between them. When you are ready to bake them, just bring out of the freezer for about 15 minutes before sticking them in the oven.

  13. Ester

    Mar 08

    pero que Empanadas! Viva Pati

    1. Pati

      Mar 08

      Que bueno que te gustaron, Ester!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.