Arizona Citrus Empanadas
Flaky hand pies filled with a sweet-tart cooked orange filling, showcasing the citrus groves that once defined the Salt River Valley around Phoenix.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Rolling pin
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12
- carbs
- 34
- protein
- 4
- calories
- 260
Instructions
- 1
Mix the flour, a pinch of sugar, and cold butter. Cut the butter in until the mixture looks like coarse crumbs.
- 2
Add the egg and cold water. Mix just until a dough forms, then wrap and chill it for 30 minutes.
- 3
Meanwhile, whisk the orange juice, remaining sugar, cornstarch, and cinnamon together in a saucepan.
- 4
Cook over medium heat and stir constantly for about 5-7 minutes until thick like jam.
- 5
Stir in the orange zest. Let the filling cool completely.
- 6
Preheat the oven to 375°F (190°C). Roll the chilled dough to about 1/8-inch thickness.
- 7
Cut into circles and spoon a little citrus filling onto each. Fold over and press the edges with a fork to seal.
- 8
Brush with egg wash. Bake for 20-25 minutes until golden brown.
Chef's tips
Cool the filling completely before assembling so it does not melt the dough. Chilling the dough well keeps the empanadas flaky.
Storage
Store baked empanadas in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
Reheating
Warm in a 300°F oven for 8-10 minutes to refresh the crust.
Common mistakes to avoid
- •Overfilling the empanadas, which makes the filling leak out in the oven
- •Skipping the fork-crimping step, which causes the edges to open up
Serving suggestions
Cooked Arizona Citrus Empanadas?
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