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Rosemary-Infused Strawberry Empanadas Recipe

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3.9 from 4 reviews

These rosemary-infused strawberry empanadas are a delightful twist on a classic pastry, featuring a sweet and fragrant strawberry filling subtly enhanced with fresh rosemary. Encased in a tender whole wheat and all-purpose flour dough, these empanadas bake to golden perfection, making for an irresistible treat perfect for dessert or a special snack.

Ingredients

Strawberry Filling

  • 1 lb strawberries (450g), hulled and roughly chopped
  • 4 tbsp honey
  • 2 tsp fresh rosemary, finely chopped
  • 2 tbsp chocolate chips (optional)

Empanada Dough

  • 1 cup whole wheat flour (135g)
  • 1 cup all-purpose flour (140g)
  • 1/4 tsp salt
  • 1 egg
  • 2 oz unsalted butter (55g), cut into chunks
  • 2 tbsp olive oil
  • 4–5 tbsp cold water
  • 1 egg, lightly beaten (for egg wash)

Instructions

  1. Prepare the Strawberry Filling: Hull and roughly chop the strawberries. Place them in a pan with honey and finely chopped rosemary. Stir to combine and bring the mixture to a low boil. Let it simmer gently for about 30 minutes, stirring occasionally, until the filling thickens slightly. Remove from heat and allow to cool to room temperature.
  2. Make the Dough: While the filling cooks, combine whole wheat flour, all-purpose flour, and salt in a food processor. Pulse to mix evenly. Add one egg, butter chunks, and olive oil. Pulse again until the mixture resembles small breadcrumbs.
  3. Incorporate Water: Add cold water tablespoon by tablespoon into the food processor mixture until the dough comes together in larger lumps. Remove the dough, press it together into a ball, cover, and refrigerate for about 30 minutes to firm up.
  4. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the empanadas.
  5. Roll Out Dough and Cut Circles: On a floured surface, roll out the dough to roughly 1/8 inch (2-3 mm) thickness, or as thin as comfortable. Using a 2 3/4-inch diameter pastry cutter, cut out circles from the dough.
  6. Fill Empanadas: Place a spoonful of the strawberry filling in the center of each dough circle, leaving about 1 inch (2 cm) around the edges. Optionally press 2-3 chocolate chips into the filling on each empanada. Brush the edges of the dough circles with the beaten egg wash to help them stick.
  7. Seal Edges: Carefully fold the dough over the filling and bring the sides together in the middle; then work the edges to seal completely. Crimp the edges by folding the underside over the edge or press the edges together firmly with a fork to secure the empanadas.
  8. Prepare for Baking: Lightly oil or line a baking sheet with parchment paper. Transfer the sealed empanadas onto the tray and brush their tops with more egg wash to promote browning.
  9. Bake: Place the baking sheet in the oven and bake for approximately 15 minutes, or until the empanadas turn golden brown and are cooked through.

Notes

  • You can skip the chocolate chips if you want a purely fruity filling.
  • For a crispier crust, ensure the dough is rolled thin but still sturdy enough to hold the filling.
  • Store leftovers in an airtight container in the refrigerator and consume within 2-3 days.
  • Let the filling cool before assembling to prevent the dough from becoming soggy.
  • If you don’t have a food processor, you can mix the dough by hand using a pastry cutter or your fingers.

Find it online: https://lauracooks.com/rosemary-infused-strawberry-empanadas-recipe/