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Quince Empanadas
Quince Empanadas
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Arguably the most popular sweet treat in Argentina - delicious quince empanadas.
Ingredients:
  • 6 tablespoons warm water
  • 1 teaspoon salt
  • 2 cups all-purpose flour, sifted
  • 0.25 cup unsalted butter, melted
  • 1 large egg, beaten
  • 1 teaspoon sunflower oil, or as needed
  • 0.5 pound quince paste (dulce de membrillo), cubed
  • 1 tablespoon white sugar, or more as needed
Instructions:
  • In a small saucepan over medium heat, stir together water and salt until the salt is dissolved. Remove from heat and allow to cool for 2 to 3 minutes.
  • In a food processor, blend sifted flour and butter until crumbly. Add egg and pulse until combined. Slowly pour in salt water, pulsing until a soft dough forms and easily releases from the bowl's edge. Add more water, as needed, 1 teaspoon at a time. Shape dough into a ball, wrap tightly with plastic, and chill for at least 30 minutes.
  • Preheat the oven to 400°F (200°C). Line a baking tray with aluminum foil and lightly coat with sunflower oil.
  • Sprinkle flour on a clean work surface. Knead the dough for 1 minute until smooth. Divide the dough into 2 equal pieces and roll each piece thinly. Cut out 3-inch discs from both pieces.
  • Place a few cubes of quince paste in the center of each dough circle. Fold the dough over and seal the edges by pressing between your fingers. Gently fold the edges over on themselves to create a fanned appearance or use a fork to press the edges together. Place the empanadas on a baking sheet, brush with beaten egg, and sprinkle with sugar.
  • Bake until golden brown, approximately 10 minutes in a preheated oven.

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