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Sweet empanadas two ways

  • 2:00 Prep
  • 0:20 Cook
  • Makes 24

Ingredients

  • 1 1/4 cups bread and pizza plain flour
  • 1/2 cup wholemeal plain flour
  • 1/2 teaspoon salt
  • 3/4 cup milk, warmed
  • 7g sachet dry yeast
  • 1 tablespoon olive oil
  • Extra bread and pizza plain flour, to dust

Apple and sultana filling

  • 1/2 x 400g can sliced pie apple, drained, roughly chopped
  • 2 tablespoons sultanas
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons brown sugar

Raspberry and coconut filling

  • 1/2 cup moist coconut flakes
  • 1/4 cup raspberry jam
  • 50g cream cheese, softened

Method

  • 1
    To make Basic dough: Combine flours and salt in a large bowl. Place milk and yeast in a medium jug. Stir well to combine. Make a well in centre of flour mixture. Add yeast mixture and oil. Using a flat-bladed knife, gently stir until a dough forms. Turn out dough onto a lightly floured surface. Knead for 7 to 8 minutes or until smooth.
  • 2
    Place dough in a lightly oiled bowl. Cover with greased plastic wrap. Stand in a warm place for 45 minutes or until doubled in size. Divide dough evenly into 24 balls. Cover with a clean tea towel.
  • 3
    Make Apple and sultana filling: Preheat oven to 220C/200C fan-forced. Grease a large baking tray. Line with baking paper. Combine all ingredients in a medium bowl. Using a rolling pin lightly dusted with flour, roll out 1 dough ball to a 9cm round. Place 2 teaspoons of apple mixture in centre of round. Brush edge with egg. Fold over to enclose filling. Using a fork, press edge together to seal. Place on prepared tray. Repeat with 11 remaining dough balls and apple mixture to make 12 in total. Brush with egg. Bake for 8 to 10 minutes or until golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.
  • 4
    Make Raspberry and coconut filling: Grease a large baking tray. Line with baking paper. Combine coconut, jam and cream cheese in a medium bowl. Using a rolling pin lightly dusted with flour, roll out 1 remaining dough ball to a 9cm round. Place 2 teaspoons of coconut mixture in centre of round. Brush edge with egg. Fold over to enclose filling. Using a fork, press edge together to seal. Place on prepared tray. Repeat with 11 remaining dough balls and coconut mixture to make 12 in total. Brush with egg. Bake for 8 to 10 minutes or until golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.

Source: taste.com.au

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