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.

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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.