Mango-filled Empanadas a Delicious Treat

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

mango

🥗Healthier: peach

💰Cheaper: canned mango

Peach provides a similar sweetness and texture.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener.

Sift 2.5 cups of all-purpose flour with 0.5 teaspoon of salt.

Dice 0.5 cup of cold butter and blend with flour until grainy, using hands or a dough blender.

Add half of the water and mix until well incorporated; add the remainder gradually until dough comes together.

Knead until a smooth ball forms, then wrap in plastic wrap and refrigerate for at least 30 minutes.

Peel and dice 3-4 ripe mangoes to yield about 3-4 cups of pulp.

Transfer mango pulp to a small saucepan and add juice from 1 lime, 1 teaspoon vanilla, a pinch of salt, and sweetener to taste.

Add 1 teaspoon ground cinnamon and boil over low-medium heat for 12-15 minutes until it resembles a jam-like consistency.

Allow the mango filling to cool completely before preparing empanadas.

Separate the dough into 10 equal size rounds, rolling each into a 5-inch round.

Add 2 tablespoons of filling in the center of each round, then wet the edges with water or egg wash to seal.

Fold over the pastry and seal edges by pressing down with fingers or using a fork.

Place empanadas on a cookie sheet and refrigerate for 30 minutes before baking.

Brush each empanada with egg wash and bake at 375°F for 25-30 minutes until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens