Seldom do I publish a recipe that brings me so many memories. Pear empanadas were my favorite snack as a girl, my grandmother used to buy them, and we ate the empanadas with tea in the afternoon when I came home from school. In the 11 years I’ve been in the USA I keep thinking of the empanadas, but I never found a recipe, even one close, for inspiration. Finally, I decided I was going to try and see what I was able to bake.
My husband laughs because I have a very bad memory for many things, I can see a movie a thousand times and have no idea what will happen at the end because I just forget, but with flavors, it’s quite the opposite. I can evoke some dishes in my head like it was yesterday and these empanadas are accurate; I feel like a girl again eating them … if someone grew up eating these empanadas please make them, I have rarely felt such joy eating something.
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Amazing sweet empanadas.
for the filling,
- 250 grams of dried pears
- 100 grams of sugar
- 1/2 teaspoon cinnamon
- pinch of nutmeg
for the dough,
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup or 125 grams of cold butter
- 2 eggs
- 1/4 cup pumpkin puree
- 1/4 cup milk
- 2 tablespoons sugar
- 1 egg for brushing
- In a small saucepan, place the pears and mostly submerge in boiling water. Let stand 15 minutes. Place over medium heat and add sugar, stirring until sugar dissolves. Using a hand blender: grind the pears to a puree, add the cinnamon and nutmeg. Cook until it boils softly and when you stir you can see the bottom of the pot.
- Allow cooling completely.
- For the dough combine flour, baking powder, and salt in a bowl, add the chopped butter in small pieces and work with two knives or the paddle attachment of the mixer until it looks like coarse sand.
- Add eggs, sugar, milk, and pumpkin. Mix everything into a smooth dough.
- Beat the egg with 1 tablespoon water until blended, 20 seconds.
- Divide dough into 2 halves, place one half in the refrigerator. Roll the dough on a floured counter until a thickness of about 2-3 mm. Cut circles of 12 cm in diameter. Place a tablespoon of filling into the center. Wet the border with the egg wash, close, and make small indentations with a fork to seal. Repeat with the other half of dough.
- Preheat oven to 350F or 180C. Place empanadas on a parchment paper covered or a greased baking sheet. Brush with beaten egg and sprinkle with sugar. Use a fork to pierce each empanada.
- Bake for 25 minutes or until browned up and down.
- Let cool 5 minutes in the baking sheet and move to a wire rack to cool completely.
- Serve cold.
Keywords: pear empanadas, chilean cuisine