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Quince empanadas recipe

Quince empanadas recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts

These scrumptious empanadas are arguably the most popular sweet treats in all of Argentina. Traditionally, this recipe is made just with quince paste, but adding either goat or manchego cheese to the filling makes them irresistible.

County Dublin, Ireland

4 people made this

IngredientsMakes: 12 to 15 empanadas

  • Pastry
  • 90ml water
  • 1 teaspoon salt
  • 250g plain flour, sifted
  • 50g melted butter
  • Filling
  • 250g quince paste, cubed
  • 1 egg, beaten
  • 1 to 2 tablespoons caster sugar

MethodPrep:30min ›Cook:10min ›Extra time:30min chilling › Ready in:1hr10min

  1. Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let it cool down a bit.
  2. Meanwhile, combine sifted flour and melted butter in the food processor and pulse until mixture resembles breadcrumbs. Add salted water gradually while blending, until a soft dough ball is formed and easily separates from the bowl. Add more water (1 teaspoon at a time), only if needed. Wrap tightly with cling film and chill in the fridge for 30 minutes.
  3. Preheat the oven to 200 C / Gas 6. Cover a baking tray with aluminium foil and grease with sunflower oil. Set aside.
  4. Divide dough into two portions and roll each on a floured surface to a 2mm thickness. Cut into 10cm circles using a pastry cutter or sharp knife, this recipe should make about 12 circles.
  5. Put a couple of cubes of quince paste in the centre of each circle.
  6. Fold over and seal borders together by pressing between your fingers. Working from one and to the other, gently fold the edge over on itself to create a nice detail. Alternatively, you can press the edges together with a fork to create detail.
  7. Transfer empanadas to the baking tray, brush with beaten egg and sprinkle with caster sugar.
  8. Bake in the oven for 10 minutes, or until golden.


Quince empanadas

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Reviews & ratingsAverage global rating:(5)

Reviews in English (2)

I loved those, the crust is not sweet, which makes the quince taste come out even better… thank you!-01 Oct 2015

These were absolutely delicious! My first time trying empanadas and I was not disappointed - thanks so much for sharing this lovely recipe! :-)-01 Oct 2015

Guava and Cheese Empanadas

Guava and cheese empanadas are delicious desserts or appetizers that can be baked in the oven or an air fryer. Guavas originated from South America, but they&rsquore popular worldwide because of their sweet and tangy flavor.

They have been used as inspiration for many recipes such as fruit jams, pies, sauces, cocktails, sorbets-even ice cream! You will need guava paste (you can also use cream cheese), shart cheddar cheese or cream cheese, and empanada discs to make this recipe.

Brisket Empanadas for Cinco de Mayo

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If you asked me what I would be cooking 2 years ago, I would have proclaimed, &ldquoWell, the classics, of course,&rdquo and never in a million years would have thought I would be combining cultures and cuisines. However, over the last few years, I have come to the realization that food, culture and experiences are fluid. They mesh together, are shared and passed on with friends and generations and who am I to keep them away from each other?

Growing up as a Brooklyn Jewish girl, moving to Hawaii, and now living in Southern Cali, you can imagine the culture shock I experienced more than once. No more bagel shops or bialys (the horror!) and what is this odd seeded fruit called &ldquolilikoi&rdquo (passion fruit in Hawaiian)? And finally as I settle down in Southern California, I am surrounded by Latin cuisine, full of chiles and freshly made tortillas at my doorstep. And you know what, I wouldn&rsquot change a single thing. I adore all these flavors.

Now as I embrace my wiser, older years (hey, I can say I&rsquom officially out of my 20s) I welcome the fusion of flavors and embrace all the diverse culinary influences of my past and present. Isn&rsquot that what experience is all about? To express my new found love for fusion and to get into the spirit of Cinco de Mayo, I welcome these baked brisket empanadas served with a gorgeously bright passion fruit chimichurri sauce! This is a dish that truly blends together traditional Latin, Jewish and even Pacific flavors.

The best part about this recipe is that I used leftover slow-cooker brisket and brightened it up a bit by adding a touch of Latin spice, chopped potatoes and cilantro. Though my favorite part of this recipe is the passion fruit chimichurri sauce that goes along with it! And because passion fruit is not easily found on the mainland, many Latin and ethnic markets carry &ldquopassion fruit puree&rdquo which is what I used and works perfectly! You can certainly make your own as well or substitute with your favorite bright fruit.

Reviews ( 3 )

I made these tonight and they were SO delicious! I bought the pillsbury refrigerated pizza dough, which is rectangular, and sliced it into 6 separate squares. So, my empanadas were a more rectangular shape, but the dough was very easy to work with if you just follow the instructions by lightly flouring the surface you're working on and use a rolling pin. prep was super easy and I'm not an advanced cook by any means. I didn't go by the measurement of cheese or salsa, I just used my best judgment, about two spoonfuls of beans, covered them in salsa, covered that in cheese, and the ratio was perfect. I was very skeptical about using jarred salsa as opposed to fresh vegetables and homemade picante, but I used a jar of salsa made fresh from the farmer's market, and I was extremely surprised at how well it worked. These impressed my boyfriend and roommates, and only took a total of 30 min including clean up! -Loyal Vegetarian from Beaumont, Texas

Costa Rican Empanada Recipes

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Who doesn&rsquot love a good traditional Costa Rican Empanada recipe? I adore them- and lucky for me they are easy to make. That means we make them for breakfast, snacks, appetizers and even as a main dish. Costa Rican empanadas can be sweet or savory- but they are always delicious handmade pockets of dough filled with bits of goodness.

Empanadas are supremely popular in all of Latin America. There are two main types of empanadas in Costa Rica- savory empanadas and dessert empanadas. Each has a different dough and different types of fillings, but they are both equally delicious. All empanadas in Costa Rica are generally accompanied by coffee, agua dulce, and good company. Both are served as a snack or breakfast, but only savory Costa Rican empanadas are found as street food.

The savory version is made from gluten-free corn dough, filled with beef, beans, cheese, potato, fish or anything else you can find in the kitchen. They are then fried in hot oil until golden brown and crispy. Always served with Salsa Lizano. I love to dip them in a homemade pink sauce, or salsa rosada.

The sweet version &ndash or dessert empanadas are made from a simple pastry dough with white flour, margarine and heavy whipping cream. They are filled with fruit or dulce de leche- think coconut, guava, pineapple, chiverre and more. Sweet empanadas are baked until golden brown, and also found frequently in bakeries throughout Costa Rica.

I&rsquove rounded up every Costa Rican empanada recipe I have ever published- and constantly updating this post with the latest Costa Rican empanada recipe creation I publish. Pura Vida!

Crimp the Edges and Chill

You need a very good seal for frying empanadas. When frying, the empanadas move around and any weak spots will result in leaks or completely burst empanadas. Use a double seal technique.

  • Carefully fold the dough over the filling to form a semicircle.
  • Pinch the edges together with your fingers.
  • Crimp down the edges with a fork to seal.
  • If the edges won't stick together, wet your finger and rub it along the inside edge of the dough and try again.

Now chill the empanadas for 20 minutes in the refrigerator so the dough and filling will be firmer to handle and remain intact in the fryer.

S’mores Empanadas

Is there another culinary marvel as delicious, internationally recognized, and beloved as the Empanada? I don’t think so! We Latinos truly love our empanadas, in their many and wonderful variations.

I am an empanada kind of girl. I really enjoy the whole concept of empanadas. Crust and filling, it’s like having the best of everything in one bite. Having said that, I have to admit that not every empanada crust is edible, and not every filling makes me jump with delight. How often have I had an empanada where the filling was amazing but the crust was either, too soggy, too greasy, too chewy, or all three. Then there were times where the crust was wonderful, but the filling left much to be desired.

About twelve years ago, shortly after I moved to the United States, I had my first S’more and I fell in love with it. If you are not familiar with S’mores, they are a traditional campfire treat popular in the United States. A graham cracker sandwiched filled with toasted marshmallows and melted chocolate. What an idea, they are absolutely delicious!

The idea for this S’mores Empanada recipe has been rolling around in my head for a few months now. I decided to make them this week and they were incredible. The crust was perfect, crispy and buttery, just how I like my dessert empanadas, while the chocolate and marshmallow filling was rich, sweet, and gooey! It’s everything you love about S’mores in a empanada! Probably the best thing that could happen to an Empanada and S’mores lover like me.

These were a true delight. My son loves all the empanada fillings I’ve created in the kitchen to date, but this was by far his favorite!

Ingredients for the dough:
12 empanadas:
2 cups all purpose flour
1/4 teaspoon salt
8 tablespoons cold unsalted butter (1 stick), cut into pieces
1 egg
3 tablespoons ice cold water

S’mores Empanadas:
1 cup of chocolate chips
1 cup mini marshmallows
1 beaten egg

How To Cook Quince

Yield Makes about 6 cups fruit plus 2 cups syrup

  • alcohol-free
  • egg-free
  • dairy-free
  • fish-free
  • peanut-free
  • vegetarian
  • shellfish-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • soy-free
  • wheat-free
  • red-meat-free
  • no-oil-added
  • Calories 290
  • Fat 0.2 g (0.3%)
  • Saturated 0.0 g (0.1%)
  • Carbs 77.2 g (25.7%)
  • Fiber 4.4 g (17.4%)
  • Sugars 42.3 g
  • Protein 1.0 g (1.9%)
  • Sodium 10.2 mg (0.4%)


honey (or another 1/4 cup sugar)

Optional flavorings: Large strip of lemon or orange peel, halved vanilla bean, star anise, whole cinnamon stick, cardamom pods, fresh ginger cut into coins



Weigh the quince: This basic formula can easily be doubled or tripled or more, depending on how much fruit you have. These proportions are for 2 pounds.

Peel the quince: The quince can be peeled easily using a regular vegetable peeler.

Cut the quince in half: Cut the fruit in half with a large, sharp chef's knife. Be sure your cutting board is secure the fruit is very tough and spongy and will be hard to cut.

Slice into quarters and cut away the core: Slice each fruit into quarters, then use your chef's knife to cut the core and seeds away. Again, this is tough, so be careful the middle of a quince is woody and hard to cut.

Slice off any wormy bits: Quince are not a widely-grown commercial crop, and much locally-grown fruit will be organic, as mine were. Expect to see some veins or spots that need to be cut away. Use a small, sharp paring knife to cut away anything that seems unappetizing.

Place cut quince into a bowl of water: As you finish with each quince quarter, place in a large bowl of water to prevent browning.

Make the poaching liquid and add any flavorings: Mix together 4 cups water, 1/2 cup sugar, and 1/4 cup honey in a 3-quart (or larger) saucepan. Add any flavorings you like I usually add a vanilla bean or, as here, star anise and whole cloves. Bring to a simmer, stirring until the sugar is dissolved.

Add the quince and cover with a parchment "lid": Slip the quince into the liquid and cover with a parchment "lid," made by cutting a round piece of parchment just large enough to cover the pan (see tips for this here). If you don't have parchment you can cover the pan loosely with a lid instead. The goal is to keep most of the liquid from evaporating while cooking the quince, but to still let it reduce a little bit into a sweet syrup. Bring to a boil then reduce the heat and cover with the parchment or a lid.

Simmer for 40 to 50 minutes: Cook at a bare simmer for 40 to 50 minutes, or until the quince is turning pink and is tender.

Refrigerate in the poaching liquid: When the quince is pink and tender, turn off the heat and either strain and use right away, or refrigerate the quince in the poaching liquid for up to 7 days.

Recipe Notes

Freezing: The quince can also be frozen, with its liquid or without.

The Syrup: Don't throw out that beautiful liquid! It's a wonderful byproduct of cooking quince. You can stir it into drinks or Champagne, or reduce it further and drizzle it over cakes or ice cream.

Sweet Potato and Spinach Empanadas Recipe from Sweet Laurel Savory

A healthy twist on classic and delicious Empanadas? Yes please! Enjoy this recipe for Sweet Potato and Spinach Empanadas from the new cookbook Sweet Laurel Savory: Everyday Decadence for Whole-Food, Grain-Free Meals: A Cookbook .

Find the recipe for Sweet Potato and Spinach Empanadas below.

Claire and her now husband, Craig, had been dating only for a few weeks when he left for South America to study Spanish. He came back six months later longing for empanadas—explosively flaky, stuffed turnovers. Craig loves sweet potato and spinach empanadas, but the filling is endlessly customizable. The best part is that they freeze well, so make a double batch and freeze a bunch for a last-minute gettogether or a snack with one of our salsas (see page 150) for an extra kick!


4 tablespoons extra-virgin olive oil, plus more for greasing
10 ounces fresh spinach or frozen, thawed and drained
2 tablespoons unsated ghee
3 cups diced peeled sweet potatoes or yams
1½ cups thinly sliced yellow onion
2 garlic cloves, minced
2 teaspoons smoked paprika
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh thyme
Himalayan pink salt and freshly ground black pepper
2 recipes Savory Tart Dough (page 34)
Arrowroot powder, for dusting


1. Preheat the oven to 375ºF with one rack in the upper third of the oven and one in the lower third. Line two large baking sheets with parchment paper and lightly grease the parchment with olive oil.

2. In a large skillet over medium heat, add 2 tablespoons olive oil and the fresh spinach. (If you are using frozen, you can skip this step.) Cook for 5 to 10 minutes, stirring frequently, until the spinach is wilted and excess liquid has come out. Let cool, then squeeze the spinach until very dry, setting it aside on a plate lined with paper towels. Clean the skillet, return it to the stove, and melt the ghee and remaining 2 tablespoons olive oil together over medium heat. Add the sweet potatoes and cook, stirring occasionally, until softened, about 10 minutes. Add the onion and garlic and cook until fragrant, about 5 minutes, followed by the spinach, about 2 minutes more. Stir in the paprika, mint, and thyme and season with salt and pepper. Pour the filling into a medium bowl and let cool to room temperature.

3. Place one disk of the tart dough on a sheet of parchment paper. Lightly dust the top of the dough with arrowroot and place another sheet of parchment on top. Using a rolling pin, roll out the dough to about ⅛ inch thick, sprinkling with more arrowroot as needed to prevent sticking. Using a 4-inch round biscuit cutter or the mouth of a jar, cut out 32 rounds from the dough.

4. Moisten the edges of one dough round with warm water. Add about 1 tablespoon of the vegetable filling to half of the round and fold the unfilled half over the filling. Pinch the edges together to seal and create pleats. Don’t worry if it cracks—just press the dough back together with a wet finger. Repeat with the remaining dough rounds and filling.

5. Arrange the empanadas about 1½ inches apart on the prepared baking sheets and bake for about 30 minutes, until browned all over. Serve the empanadas warm or at room temperature.

Tip: Reuse your scraps! If you have excess dough, reroll it, and cut out more rounds. If you have leftover filling, reserve it for another use.

Reprinted with permission from Sweet Laurel Savory. Copyright © 2021 by Laurel Gallucci and Claire Thomas. Photographs copyright © 2021 by Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

*If you liked this recipe, take a photo or video of you making it and tag us on Instagram or Facebook and use the hashtag #WAMRECIPE.

Potato empanadas

3 cups flour
4 teaspoons vegetable shortening
1 teaspoon salt
3/4-1 cup warm water
1 large onion, minced
2 cloves garlic, minced
vegetable oil
1 teaspoon cinnamon
1 teaspoon cloves
1 potato, peeled and chopped
1 cup vegetable stock (water will do in a pinch, just check seasoning)
1/4 cup fresh salsa
4 teaspoons apple cider vinegar
1/4 cup pistachios, cashews or almonds
1/4 cup raisins
1/2 cup peas

1. For the dough, add flour to a large bowl, and cut in shortening to small pea size pieces, working with your hands. Dissolve salt in warm water and work into flour. Knead several minutes until smooth. Roll into 6-12 balls, depending on desired size. Cover with plastic wrap and let sit until reaches room temperature. (about 30 minutes)
2. For the filling, saute onion in medium sized skillet in oil until tender, 4-5 minutes. Add garlic and cook another 2-3 minutes. Add cinnamon, cloves, potato, stock and salsa. Cover and simmer over medium heat, until potatos are cooked through.
3. Add the rest of the ingredients, season to taste and cook through. Roll out balls of dough and place equal amounts in middle of each round. Fold over and crimp edges. Fry in hot oil until nicely browned on each side.

Watch the video: Quince Sauce for Pork, Duck, Chicken quick, tasty u0026 easy recipe


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