Plum and Apricot Empanadas

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  • Dough:
  • 1/2 cup white wine
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup vegetable or canola oil
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • Filling:
  • 2 ripe plums
  • 4 dried apricots
  • 2 tablespoons white wine
  • 4 teaspoons sugar
  • Grating of fresh nutmeg
  • 1/4 teaspoon ground cardamom
  • 8 thin slices sharp Cheddar


  1. Combine all dough ingredients in a large bowl and mix well to make a soft dough. Let rest while you make the filling.
  2. Slice plums into 8 thin slices each and mince the apricots.
  3. Combine fruit, wine, and sugar in a small pot and cook over medium heat until the wine is absorbed.
  4. Add the nutmeg and cardamom and remove from heat.
  5. Preheat the oven to 400 F
  6. Divide the dough into 8 parts and roll each into a disc about 6 inches in diameter.
  7. Place a tablespoon of filling onto each disc and fold over to make a half-circle. Pinch the edges tightly closed.*
  8. Bake for 20 minutes or until light brown.
  9. *If you want a darker crust, brush with beaten egg before baking.


These are best served warm or at room temperature.
If you’d like to use this dough for a savory empanada, you can use beer in place of wine.

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