Cherry Empanadas with Jalapeño and Honey Chèvre
Simple hand pies have a place in my heart. Dating back to the 80’s when I ate these sugary packaged pies that were filled with either apples or cherries oozing out, then topped with a sweet film over it. Crumbs falling as I took the bite…that is what inspired me to create Cherry Empanadas with Jalapeño and Honey Chèvre. I know you are wondering, was I eating Jalapeño Honey Chèvre in the 80’s too? LOL – no. But the thought of sweet cherry along with a spicy creamy cheese sounded like a match made in heaven.
What are Empanadas?
Empanadas are either a fried or baked turnover. They originate from Spain and different variations of the Empanada or hand pie can be found in different cultures. They can be made with a savory filling or you can enjoy sweet empanadas with different variations such as apple pie filling with cinnamon sugar, cherry filling, or a beef and raisin combo.
What kind of dough can you use?
For this recipe to make it easy, I used store bought pie crust. I tested it out 2 different ways – one using frozen pie crust and then thawing it out in the fridge over night. The other using refrigerated pie crust. I preferred the refrigerated crust over the frozen. It was easier to unroll and kept its form better when I was cutting and assembling the empanadas.
Is there any special equipment needed to make Empanadas?
Nope! But here are some pointers: You want to have 2 large sheet pans ready. One with parchment and some flour on it for the assembled hand pies (as you make them) and one greased and ready for baking in the oven. The reason behind this is that you don’t want the dough to be sitting on the greased sheet yet until you are ready for baking. By all means, it wouldn’t mess it up if you did but you want the crust to not get soggy. Once you transfer all your empanadas to the greased baking sheet, that is when you will brush them with the egg wash.
Also another pointer is that I tested out greasing the pans 2 ways. One with olive oil and one with butter. Both turned out well so it will be a personal preference on how you want to grease your sheet pan. But either way, when removing them from the oven, let them cool for about 15-20 minutes before transferring to a cooling rack (or eating 🙂 ) Remove them carefully from the sheet pan with a turner or a spatula so that they do not break.
To get the perfect circle, use a biscuit cutter that is 3 1/4 inches. To seal and close up the empanadas and have that beautiful edge, gently seal with a fork.
Cherry Empanadas with Jalapeño and Honey Chèvre
Equipment
- biscuit cutter 3 1/4 inch
- 2 large sheet pans
- small pan/skillet
- spatula or turner
- parchment paper
- pastry brush
- 1 fork
Ingredients
- 2 tablespoons butter plus additional for greasing
- 2 cups cherries about 1 pound pitted and cut in half
- 1/3 cup brown sugar
- 1/2 teaspoon ground clove
- 1 large egg plus a splash of water for egg wash
- 1 package double pie pastry crust store bought or homemade
- 2 1/2 ounces jalapeño and honey chèvre can be found at trader joe's
- 4 tablespoons all purpose flour plus more if needed
Instructions
- Preheat the oven to 400 degrees.
- In a small pan on low heat, add the butter. When melted, add in the cherries and let it cook for 10-15 minutes or until the cherries start to cook down.
- Then add the brown sugar and ground cloves. Let it cook down for an additional 2-5 minutes. Set aside and let it cool down while you start to prepare the dough.
- For the empanada dough: First, grease the sheet pan with butter. Remove the dough from the package and unroll. Place it on a floured surface. Cut out 8 circles per each dough (16 total)
- Add 1/2 teaspoon of the chèvre and 1 teaspoon of the cherry mixture.
- Fold the circle over and gently seal the edge with a fork. Place onto the baking sheet. Then brush the egg wash over the empanadas.
- Bake for 11-12 minutes or until golden brown.
- Remove from the oven and let it cool down for 10-15 minutes before transferring to a cooling rack or eating.
- Enjoy!
