Empanadas are simply hot pockets of goodness. These are hand held meals or desserts, which are simple to make. You can ideally make these with your family, freeze them, and they are so easy - make them in a flash.
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For our empanadas, you'll bake instead of fry. You won't have worry if you have all the right seasonings, either. Royalty Pecan Farm's Cinnapecan is perfect for this recipe. At the end we've included options to amplify this recipe with a couple of extra steps
Makes 8 pockets.
1 package of pre-made pie crust dough, 2 crusts
1 cup Royalty Pecans Cinnapecan (buy at least the 8 oz bag)
1 apple, sliced, we suggest Granny Smith or Honeycrisp
4 Tbsp of stick butter
1 egg's whites
Preheat the oven to 350 F. Take dough out of refrigerator and let come to room temperature. Unroll the dough. Combine pecans and apples in a food processor or chop by hand until pecans are bite sized.
Then cut both pie dough into a square. This helps things to line up to close the pocket. Next cut the square of dough and into quarters.
Place about 2 Tablespoons of pecan mixture in the center of each square. Add 1/2 Tbsp of butter on top. Paint the egg white on all edges of the pocket, fold the dough in half.
Seal the triangle by pressing a fork on all edges.
Repeat and put all 8 triangles on a greased baking sheet or on a sheet with parchment paper and bake at 350 F for 12 mins.
Once they are browned on the edges, pull them out of the oven and let them cool for 2 mins. Serve with fresh honey.
Vegan options: use pecan oil in the same portion as the butter.
Enhance your pockets by painting the tops of the dough with butter, sprinkle with sugar, before you put them in the oven.
Recipe for gluten free pie crust, click here.
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