- Prep time 1 hour 15 minutes
- Cook time 30 minutes
- Serves 8
This recipe for baked empanadas calls for a dough including sour cream, milk, and butter to make them extra flaky and delicious (my favorite). Empanadas can go savory or sweet; here I’ve chosen the sweet route, with a filling of Coronado Dulce de Leche. Made with goat’s milk, this silky, caramelly sauce—known as cajeta—is nutty and rich. I mix it with an egg yolk before enclosing it in the dough, which keeps the filling inside the dough pocket and prevents it from thinning with the heat. Make these for the holidays or for any occasion. They travel well, keep for days, and your family and friends are sure to love them. —Ericka Sanchez
Test Kitchen Notes
This recipe is shared in partnership with Coronado. —The Editors
2 1/2 cups
all-purpose flour, divided
granulated sugar, divided
plus 2 tablespoons cold unsalted butter, cut in cubes
Coronado Dulce de Leche
egg, beaten (for egg wash)
- Whisk together 2 cups flour, baking powder, ¼ cup sugar, and salt in a large bowl. Add the butter and mix with a fork, pressing as you mix to break up the butter. The mixture should resemble sand.
- Add the sour cream and mix, pressing with a fork to combine; the mixture should resemble wet sand at this stage.
- Knead with your hands for 10 minutes or until the dough is smooth and not sticky. Wrap in plastic wrap and refrigerate for 30 minutes.
- While the dough chills, place the Coronado Dulce de Leche in a medium bowl. Add the egg yolk and stir to mix well. Set aside.
- Preheat the oven to 350° F. Line a large baking sheet with parchment paper and set aside.
- Make 8 dough balls, each weighing approximately 70 grams. Place on a large plate and return to the refrigerator to keep cool. Take 2 to 3 dough balls from the refrigerator at a time and place them on a working area.
- Using a tortilla press and two sheets of thick plastic wrap, lay one piece of plastic wrap on the surface of the tortilla press. Place a dough ball on the center. Place the other piece of plastic wrap over the dough ball and flatten gently to approximately 4½ inches in diameter.
- Brush the egg wash around the edges of the dough disc. Place 1½ to 2 tablespoons of the Coronado-egg yolk mixture on the center of the dough disc. Carefully fold over one side of the dough disc with the help of plastic wrap to resemble a half circle. Gently press edges together shut with your fingers.
- Place remaining flour in a small bowl. Dip fork prongs in flour and press along the edges of empanada to seal. Prick the top of the empanada once with prongs to make ventilation holes. Dip fork prongs back in flour as needed to avoid sticking.
- Transfer empanada to the prepared baking sheet. Repeat with the remaining dough balls, keeping dough cool during the process.
- Brush tops and sides of empanada with the remaining egg wash. Bake for 28 to 30 minutes, or until empanadas are golden. Remove from the oven and let cool on a tray for about 5 minutes.
- Place remaining sugar in a shallow bowl. Place one empanada at a time in the bowl and spoon sugar over to coat evenly. Serve warm and enjoy.