Empanadas – Mexican and ‘Apple-pie’

Empanadas – Mexican and ‘Apple-pie’

Serves 13-15
Prep time 1 hour
Cook time 20 minutes
Total time 1 hour, 20 minutes
Dietary Vegetarian


  • 2 1/2 cups all-purpose flour (sifted)
  • 2 eggs
  • 1/2 cup water
  • 1 tablespoon vinegart
  • pinch of salt
  • 150g butter (softened to room temperature)
  • 1/2 medium red onion
  • 1 medium red pepper
  • 1 tomato
  • 200g sweet corn
  • 200g rinsed red kidney beans (I)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt
  • Black pepper
  • 2-3 medium apples
  • 2 tablespoons sugar
  • 1-2 teaspoon Cinnamon (or as much as you want)
  • 1/2 teaspoon vanilla extract


  • Coconut oil


Empanadas dough
Step 1
Preheat oven to 200C (400F). Mix dry ingredients (flour and 1 tsp salt). In a separate bowl mix half of the water, 1 egg and vinegar and whisk.
Step 2
Add butter to the flour and whisk. Then add the liquid mixture and knead until the dough is nice and soft. Add the rest of the water if needed. Divide into 2 parts. Add a bit of coconut oil to one part to make it slightly sweeter (for the apple empanadas). Refrigerate for about half an hour, while preparing the fillings.
Savory filling
Step 3
Chop the vegetables. Cook the onions and peppers on medium heat until slightly softened, add the tomatoes and cook for another 1-2 minutes. In a bowl mix the cooked vegetables with the corn and beans, season with cumin, oregano and salt and pepper to taste. Set aside.
Sweet filling
Step 4
Peel the apples, cut into pieces and put in a pot. Add sugar, cinnamon, vanilla extract and more coconut oil if you want. Put on medium heat and cook until the apples are softened. Stir occasionally.
Step 5
Roll out one part of the dough and using a bowl cut out circles. Beat the other egg and slightly brush with the egg wash. Add 1 tbs of the savory filling in the middle of each circle and fold over. You can use either your fingers or a fork to seal the edges. Do the same with the coconut oil dough and sweet filling. Brush with egg wash on top. Lay the empanadas on parchment paper lined baking sheet and bake for about 20 minutes. You can serve with whatever sauce you want (for example salsa) and sprinkle the sweet empanadas with powdered sugar.