Chilean Almond Empanadas

Introduction

The Chilean Almond Empanada is a flavorful twist on traditional empanadas, a staple in Latin American cuisine, particularly popular in Chile. Historically, empanadas have been a part of Chilean culture since the Spanish colonization. These handheld pastries are typically stuffed with a variety of fillings, but the almond variant provides a sweet and nutty contrast to the usual meat or cheese fillings. This recipe creates a delightful combination of sweet roasted almond filling wrapped in a buttery, flaky crust. This dish is perfect for dessert or as a sweet snack.

Ingredients

• All-purpose flour – 4 cups
• Butter – 1 cup, chilled and diced
• Salt – 1 teaspoon
• Sugar – 1 cup
• Water – 1 cup, ice cold
• Almonds – 2 cups, blanched and finely chopped
• Honey – 1/2 cup
• Cinnamon – 1 teaspoon
• Vanilla extract – 1 teaspoon
• Egg – 1, beaten for egg wash

Preparation

Dough Preparation

To begin making the perfect buttery crust, combine all-purpose flour, 1/2 cup sugar, and a generous pinch of salt in a large mixing bowl. Using a pastry cutter, blend in the chilled butter until the mixture resembles coarse crumbs.

Gradually add ice-cold water, mixing until the dough comes together without being too sticky. Divide the dough in half, flatten into disks, wrap with plastic wrap, and refrigerate for at least one hour to firm up.

Almond Filling

In a medium saucepan over medium heat, combine the finely chopped almonds with 1/2 cup of honey, 1/2 cup of sugar, and a teaspoon of cinnamon. Cook stirring often until the almonds are coated thoroughly and the mixture thickens slightly. Stir in 1 teaspoon of vanilla extract. Allow this mixture to cool completely.

Assembling Empanadas

Preheat your oven to 375°F (190°C). Roll out one disk of dough on a floured surface to about 1/8 inch thickness. Using a round cookie cutter or a glass, cut circles out of the dough.

Place about a tablespoon of the almond filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and seal the edges by crimping with a fork.

Cooking

Arrange the empanadas on baking sheets lined with parchment paper. Brush the top of each empanada with a beaten egg to ensure a golden, crispy finish when baked.

Bake in the preheated oven for approximately 20-25 minutes until they are golden brown. Use a cooking timer to ensure precision.

Enjoying Chilean Almond Empanadas

Let the empanadas cool on a wire rack before serving. They can be enjoyed at room temperature or slightly warm, paired beautifully with a cup of tea or coffee. These empanadas also make delightful gifts or potluck contributions, sure to impress with their unique blend of Chilean tradition and sweet almond goodness.

Enjoy the nutty and sweet flavors along with the flaky pastry - every bite is a testament to the culinary versatility and rich tradition of Chilean cooking.

Additional Tips

For an extra touch, you could sprinkle some powdered sugar on top before serving or drizzle with melted chocolate for a dessert twist.