A Pati Jinich Recipe
Agave Empanadas with Pecans and Pine Nuts
16 empanadas
Empanadas de Miel de Maguey con Nuez y Piñón
Ingredients
For the Dough:
- 1 cup agave syrup
- 2 tablespoons water
- 1 2-inch piece of canela or cinnamon stick
- 2 teaspoons anise seeds
- 3½ cups (1 pound) all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 2 teaspoons instant yeast
- 5 tablespoons unsalted butter, at room temperature, cut into pieces
- 4 tablespoons vegetable shortening, at room temperature, cut into pieces
- 2 eggs, lightly beaten
For the Filling:
- 1 cup pecan halves, finely chopped
- 1 cup pine nuts
- ¾ cup dried cranberries, coarsely chopped
- ¼ teaspoon kosher salt
For Topping:
- 1 egg
- 2 tablespoons granulated sugar
- 1 teaspoon ground canela or true cinnamon
To Serve:
- Cajeta or dulce de leche, optional for dipping
- Vanilla ice cream, optional on the side
To Prepare
To Make the Dough:
- In a small saucepan, combine the agave syrup, water, cinnamon stick and anise seeds. Bring to a boil, reduce to a simmer, and cook for 6 to 7 minutes. Remove from the heat and let cool to room temperature. Strain into a measuring cup and set aside (you should have 1 cup, if not, add water to make a cup).
- In a large bowl, add the flour and combine it with the sugar, salt and yeast. Add the butter and vegetable shortening and break it into the flour with your fingers. Add the eggs and mix to combine. Pour in the piloncillo syrup, which should be warm or at room temperature, but not hot. Mix it in and knead the dough until soft and malleable. Cover with a clean kitchen towel and place in a warm area of your kitchen to rest for 1 to 2 hours.
To Make the Filling:
- In a small bowl, mix the pecans, pine nuts and cranberries with the salt.
To Make the Empanadas:
- Divide the dough into 16 even portions and shape them into balls, placing each one on a baking sheet as you form them. Cover with a kitchen towel and let rest for 10 to 15 minutes.
- Preheat the oven to 350°F and set racks on the upper and lower thirds. Cover two large baking sheets with parchment paper.
- Flour your countertop and, one by one, roll out each ball of dough into about a 5- to 6-inch round. Spoon a couple of heaping tablespoons of the pecan mixture onto each round. Fold in half and tightly seal the edges. You can shape the empanadas either using the folding method or by pressing the edges with a fork. Place on the parchment-lined baking sheets as you move along.
For the Topping:
- In a small bowl, beat an egg. In another bowl, combine the sugar with the cinnamon. Brush the empanadas with the egg wash and sprinkle with the cinnamon-sugar mixture.
- Bake for 21 to 22 minutes, until golden brown. Eat solo, with cajeta for dipping, and/or with vanilla ice cream!
