Cajeta Empanadas

Ingredients

• 2 cups All-Purpose Flour (sifted, for dough)
• 2 tablespoons Granulated Sugar (for dough)
• 1 teaspoon Baking Powder (leavening agent)
• 0.25 teaspoon Salt (enhances flavor)
• 100 grams Unsalted Butter (cold, cut into pieces)
• 0.25 cup Sour Cream (room temperature)
• 1 large Egg (beaten, for egg wash)
• 1 cup Cajeta (Dulce de Leche) (thick, store‑bought)
• as needed All-Purpose Flour (for dusting work surface and sealing edges)

Instructions

1. Combine Dry Ingredients

   In the food processor, add the sifted all‑purpose flour, granulated sugar, baking powder, and salt. Pulse a few times until evenly mixed.

   Time: PT5M

2. Incorporate Butter

   Add the cold butter pieces to the processor and pulse until the mixture resembles coarse sand and the butter is fully integrated.

   Time: PT3M

3. Add Sour Cream and Form Dough

   Transfer the mixture to a mixing bowl, add the sour cream, and stir with a fork until just combined. Then knead by hand in the bowl until a smooth, cohesive dough forms and pulls away from the sides.

   Time: PT7M

4. Chill Dough

   Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for 20–30 minutes.

   Time: PT20M

5. Portion and Chill Balls

   Divide the chilled dough into 16–18 equal balls (about 4–5 cm in diameter, ~30 g each). Place the balls back on the sheet, cover with plastic wrap, and chill another 10 minutes.

   Time: PT10M

6. Roll and Fill Empanadas

   Place a dough ball between two pieces of plastic, press gently with a tortilla press or rolling pin to flatten into a 10 cm circle. Remove the top plastic, add about 1 tbsp of cajeta in the center, brush the edges with beaten egg, sprinkle a little flour, then fold and press the edges together using a fork. Seal firmly.

   Time: PT20M

7. Final Chill Before Baking

   Arrange the sealed empanadas on a parchment‑lined baking sheet, brush the tops with the remaining beaten egg, and refrigerate for 10–15 minutes.

   Time: PT15M

8. Bake

   Preheat the oven to 350°F (180°C). Bake the empanadas for 25–30 minutes, or until golden brown.

   Time: PT30M

   Temperature: 350°F

9. Finish and Serve

   Remove from oven, let cool slightly (5 minutes), then sprinkle lightly with granulated sugar while still warm. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

25 g

Fat

7 g

Fiber

1 g