Quince empanadas | Video recipe

Peel and core the quince paste, then chop into small pieces.

Cook the quince paste in a saucepan with sugar, cinnamon, and lemon juice over medium heat until soft, about 15-20 minutes.

Mash the quince mixture until smooth and set aside to cool.

In a large bowl, combine flour, baking powder, and salt.

Cut in the butter until the mixture resembles coarse crumbs.

Add the egg and water gradually, mixing until a dough forms.

Knead the dough on a floured surface until smooth, about 5 minutes.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375°F (190°C).

Roll out the chilled dough on a floured surface to about 1/8 inch thick.

Cut out circles using a round cutter or glass.

Place a spoonful of the quince filling in the center of each circle, adding goat cheese and manchego cheese as desired.

Fold the dough over to create a half-moon shape and press the edges to seal.

Place the empanadas on a baking sheet lined with parchment paper.

Brush the tops with olive oil or milk for a golden finish.

Bake in the preheated oven for 20-25 minutes, until golden brown.

Dust with powdered sugar before serving.

Equipment Needed

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