Empanadas de Mermelada y Crema pastelera

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

pastry cream

🥗Healthier: Greek yogurt

💰Cheaper: vanilla pudding

Greek yogurt offers creaminess with fewer calories.

jam

🥗Healthier: fruit preserves

💰Cheaper: homemade fruit compote

Fruit preserves can be lower in sugar and more natural.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while maintaining structure.

Make a well in 1 kg of flour and add 2 beaten eggs in the center.

Add a pinch of salt to the side and 2 tablespoons of yeast into the well.

Add 1 cup of sugar and 1/2 lb of softened butter to the flour.

Mix the butter with the flour and other ingredients until well combined.

Gradually add warm water to form a soft dough.

Knead the dough until smooth and let it rest covered for 1 hour.

Divide the dough into small pieces of about 50 g each.

Roll each piece into a tortilla shape.

Fill with pastry cream and seal the edges with a fork.

Let the filled empanadas rest for 30 minutes.

Preheat the oven to 250°C (482°F).

Brush the empanadas with a mixture of egg yolk and milk.

Bake for 18-20 minutes until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens