Get ready to transport your taste buds to the vibrant streets of Spain with these mouthwatering Pork, Prunes, and Apple Empanadas that will make your kitchen smell like a culinary paradise! These golden, crispy pastry pockets are not just a meal, but a delicious journey of sweet and savory flavors that combine traditional Spanish cooking techniques with an unexpected twist of fruity goodness. Whether you're a seasoned home chef or a curious food adventurer, these empanadas will become your new obsession - promising a perfect balance of tender ground pork, sweet prunes, and tangy apples wrapped in a buttery, flaky crust that crackles with every bite.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup cold water
- 1/2 tsp salt
- 1 lb pork, ground
- 1/2 cup prunes, chopped
- 1 apple, peeled and diced
- 1 tsp cinnamon
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine flour and salt. Cut in softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water and mix until the dough comes together. Knead gently for 2-3 minutes until smooth. Wrap in plastic and refrigerate for 30 minutes to rest.
- In a large skillet, brown the ground pork over medium-high heat, breaking it into small pieces. Cook until no pink remains, about 8-10 minutes.
- Add chopped prunes and diced apples to the pork. Sprinkle cinnamon and stir to combine. Cook for an additional 5 minutes, then remove from heat and let cool completely.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut into 4-inch circles using a round cutter or glass.
- Place a spoonful of the pork mixture in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp edges with a fork to seal.
- Brush each empanada with beaten egg wash. Make a small slit on top of each to allow steam to escape.
- Bake for 25-30 minutes, or until the empanadas are golden brown and crispy.
- Remove from oven and let cool for 5-10 minutes before serving. Enjoy warm.
Tips
- Keep your dough cold: Chilling the dough helps create those perfectly flaky layers.
- Don't overfill: Use just a spoonful of filling to prevent leaks during baking.
- Crimp edges tightly: Use a fork to create a good seal and prevent filling from escaping.
- Let the filling cool completely before assembling to prevent soggy dough.
- For extra shine, use an egg wash and consider sprinkling some coarse salt on top before baking.
- If you want to prep ahead, you can freeze uncooked empanadas and bake directly from frozen, just add a few extra minutes to baking time.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 18g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
