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.

Print Recipe

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 minutes

Cook Time

30 minutes

Passive Time

1 hour

Servings

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

Prep Time 20 minutes Cook Time 30 minutes Passive Time 1 hour Servings 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

1. Take the flour, sugar and cubed cold butter in a grinder/mixer.

   
2. Pulse till you get a sand-like texture.

   
3. Transfer to a bowl.
4. Add the chilled water, 1 tablespoon at a time, and knead, to form a soft dough.

   
5. Flatten the dough into a disc shape and cover with a cling wrap.

   
6. Refrigerate the dough for at least an hour.

For the Filling

1. Peel, core and chop the apples.

   
2. Heat butter in a pan.

   
3. Tip in the chopped apples and cook on low heat.

   
4. Add the salt and cinnamon powder and mix well.

   
5. When the apples become soft, add the banoffee filling and mix well.

   
6. Continue cooking till there is no more liquid.

   
7. Switch off heat and allow to cool completely.

Assembling

1. Preheat oven at 180 C.
2. Roll out the dough into 1/4" thickness.

   
3. Cut out 4-1/2" sized discs.

   
4. Place a tablespoon of Apple Banoffee filling in the centre of each disc.

   
5. Apply water along the edges of the disc.

   
6. Bring one end over the filing to join the other end, thus forming a half-moon shape.

   
7. Seal the edges.

   
8. Crimp the edges using a fork.

   
9. Transfer the empanadas to a baking tray.

   
10. Brush the top with milk/ cream/egg wash.

    
11. Bake for 20-25 minutes or till becomes golden brown in colour.

    
12. Serve warm.

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