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Apple Banoffee Empanadas

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Couple of weeks back,when a Sprigs representative contacted me asking if I could develop a recipe for them, I was excited. The product I had to work with was Banana & Caramel Banoffee Topping & Spread. The first thing that came to my mind was Empanadas. In case you are wondering what they are, Empanada is a stuffed pastry which can be fried as well as baked. The fillings of Empanadas can be either sweet or savoury.

I had been thinking of making Empanadas for a while. What better time to try it out !  I made the dough following the basic recipe. Once that was kept in the refrigerator, I set about with the filling. Though the Banoffee spread tastes good by itself, I wanted to add something extra. That’s when I spotted the fruits in my pantry. Next was the mixing and tasting session. After trying out a few combinations, I zeroed in on the apples.

The empanadas turned out really AMAZING !!! The flaky covering combined with the Not- so-sweet Apple filling is definitely a Winner.

Apple Banoffee Empanadas

Empanada is a stuffed pastry which can be fried as well as baked. The Empanadas with apple banoffee filling is ideal to be served as a dessert as well a tea time snack.
Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr 50 mins
Servings 9 pieces

Ingredients
  

For the Empanada Dough

  • 1-1/4 cups Flour
  • 1/2 cup Cold salted butter
  • 1/2 tablespoon Sugar
  • 2-3 tablespoons Chilled water (or more)

For the Filling

  • 2 Apples
  • 1 tablespoon Butter
  • a pinch Salt
  • 1/4 teaspoon Cinnamon powder
  • 1/4 cup Sprig's Banana & Caramel Banoffee

Instructions
 

For the Empanada Dough

  • Take the flour, sugar and cubed cold butter in a grinder/mixer.
  • Pulse till you get a sand-like texture.
  • Transfer to a bowl.
  • Add the chilled water, 1 tablespoon at a time, and knead, to form a soft dough.
  • Flatten the dough into a disc shape and cover with a cling wrap.
  • Refrigerate the dough for at least an hour.

For the Filling

  • Peel, core and chop the apples.
  • Heat butter in a pan.
  • Tip in the chopped apples and cook on low heat.
  • Add the salt and cinnamon powder and mix well.
  • When the apples become soft, add the banoffee filling and mix well.
  • Continue cooking till there is no more liquid.
  • Switch off heat and allow to cool completely.

Assembling

  • Preheat oven at 180 C.
  • Roll out the dough into 1/4" thickness.
  • Cut out 4-1/2" sized discs.
  • Place a tablespoon of Apple Banoffee filling in the centre of each disc.
  • Apply water along the edges of the disc.
  • Bring one end over the filing to join the other end, thus forming a half-moon shape.
  • Seal the edges.
  • Crimp the edges using a fork.
  • Transfer the empanadas to a baking tray.
  • Brush the top with milk/ cream/egg wash.
  • Bake for 20-25 minutes or till becomes golden brown in colour.
  • Serve warm.
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