Yesterday, we celebrated Thanksgiving. I grew up in Chile where we don’t have this kind of holiday, but Thanksgiving has grown on me and now I love it. Just the idea of sharing with family and friends without worrying about presents is great.
Through the years, we have made a tradition to invite people new to the country to celebrate with us. Yesterday we had 3 families over, 2 celebrating their first Thanksgiving.
Thanks for reading and cooking with me!
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Apple-Dulce de leche empanadas
20 empanadas 8 cm.
for the dough,
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 200g cold butter cubed
- 1/2 cup Greek yogurt, I used nonfat
In a bowl mix the flour, baking powder, salt, and sugar, stir. Add the diced butter, working with your fingertips, rub the butter until crumbs form, like sand.
Add the Greek yogurt and gather and knead until dough is soft.
Refrigerate while making the filling.
- 1 large or 2 medium apple
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 2 teaspoons flour
- dulce de leche
In a medium bowl mix the cinnamon, sugar, and flour, stir well to mix.
Cut and peel apples. Chop into small cubes the size of a grain of corn or so. Add apple to the flour mixture and stir well.
Preheat oven to 425F or 210C.
Prepare a baking sheet, cover with silicone paper or Silpat.
On a well-floured counter, roll the dough to a thickness of 4-6 mm. Cut with a round cutter 8 cm. in diameter. Fill with a teaspoon of chopped apple and 1 of dulce de leche, cover with another circle of dough, seal the edges with a fork.
- 1 egg beaten with a little water
- large sugar crystals
Brush empanadas with the egg wash and sprinkle with sugar, make 4 cuts cross to let off steam.
Bake for 15 minutes or until golden.
Eat warm or cold. Freeze for up to a month.
Adapted from the blog Just a taste