Five Spice Pecan Plum Empanadas

Method8 steps

1. 1

   Step 1: Mix the 2 cups of dough flour, ½ cup of granulated sugar and pinch of salt in a large bowl. In a separate small bowl, beat the dough egg (1) with all 3 tablespoons of sour cream.

   Uses 2 cups all-purpose flour for the dough · ½ cup granulated sugar for the dough · 1 pinch kosher salt · 1 egg for the dough · 3 tbsp sour cream

2. 2

   Step 2: Rub all the cold diced butter (12 tbsp) into the dry mixture with your fingertips until it looks like coarse crumbs. Stir in the prepared egg–sour cream mixture with a spatula until a smooth, pliable dough forms. Wrap the dough and refrigerate for at least 1 hour, until cold and ready to roll.

   Chill the empanada dough · 60 minUses All the dry dough mixture, separate from the beaten egg and sour cream · All the beaten dough egg and sour cream, separate from the dry mixture · 12 tbsp cold unsalted butter, diced

3. 3

   Step 3: Mix all the fresh diced plums (½ lb) and apricots (¼ lb), chopped pecans (½ cup), dark brown sugar (¼ cup), cornstarch (1½ tsp), lime juice (1½ tsp) and five-spice powder (⅛ tsp) in a bowl until evenly combined.

   Uses ½ lb fresh plums, pitted and diced (about 1½ cups) · ¼ lb fresh apricots, pitted and diced (about ¾ cup) · ½ cup pecans, finely chopped · ¼ cup dark brown sugar · 1½ tsp cornstarch · 1½ tsp freshly squeezed lime juice · ⅛ tsp five-spice powder

4. 4

   Step 4: When ready to shape and bake, preheat the oven to 350°F. Beat the separate brushing egg (1) in a small bowl and keep it ready for sealing and glazing.

   Uses 1 egg, beaten, for brushing

5. 5

   Step 5: Dust the counter and rolling pin with the extra flour. Roll the chilled dough to about ⅛–¼ inch thick and cut rounds about 4 inches across. Reroll the scraps to use the dough. Put about a heaping tablespoon of filling in the middle of each round, using less if needed to leave the edges clear. Brush the edges with a little of the beaten brushing egg, fold into half-moons, press gently and crimp with a fork without tearing the pastry. The recipe makes about ten empanadas; refrigerate any unused filling separately.

   Uses All the chilled dough · A heaping tablespoon of prepared filling per empanada, using only what fits · A little beaten brushing egg around each pastry edge · Extra flour for dusting the counter and rolling pin

6. 6

   Step 6: Arrange the sealed empanadas on parchment-lined baking sheets. Brush the tops with the remaining beaten egg and sprinkle with the dusting sugar. Use two sheets if they fit the oven with room for heat to circulate, or bake in separate batches.

   Uses All the sealed empanadas, separate from any unused filling or brushing egg · Remaining beaten egg to brush the pastry tops · Granulated sugar to dust the glazed tops

7. 7

   Step 7: Bake at 350°F for about 20 minutes, then check for golden pastry. Continue as needed until the crust is baked through and golden. If baking in batches, repeat this baking guide for the remaining sheet.

   Check the empanada bake · 20 minUses The prepared empanadas being baked

8. 8

   Step 8: Serve the empanadas warm or let them cool. If desired, drizzle with the ready cajeta or offer it on the side for dipping.

   Uses The finished baked empanadas · Optional ready cajeta for drizzling or dipping