Ingredients

The following ingredients have 4 Servings
  • 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))

Instruction

  • 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.