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Mango/Peach Empanada




- 5 Mangos (1” cubes)

- 1 29oz can peaches (1” cubes)

- 1 cup white granulated sugar & 1 Tbs cinnamon sugar mixed

- 1 tsp corn starch

- 2 Tbs cinnamon sugar




- Pour peach juice from can into a large bowl.

- Cut mangos and peaches into 1” cubes and place in the same bowl.

- Mix all ingredients except cornstarch & 2 Tbs cinnamon sugar in bowl.

- Heat frying pan to med-high and Pour ingredients from bowl into pan.

- Cook until juices from fruit is reduced about 90%.

- Sprinkle corn starch over mixture and stir to combine.

- Remove from heat and allow thoroughly jell.



Empanada Dough:



- 3 cups all purpose flour

- 2 cups milk

- ¼ cup butter (softened)

- ¼ cup granulated sugar

- 1 tsp salt

- 1 egg yoke




- Place flour and butter in a large bowl and mix with hands as thoroughly as possible.

- Pour remaining ingredients in dough and knead to mix.

- Sprinkle a small amount of flour on flat surface.

- Pour dough onto surface and knead for two minutes.

- Roll dough into a ball and wrap in plastic wrap.

- Place in refrigerator for 15 minutes.

- Remove from fridge and unwrap dough. Place ball onto flat surface and roll with rolling pin until dough

  is about ¼” thick.

- Cut dough into 6” X 4” rectangles

- Place 1 heaping Tbs of filling in center of dough and press all sides together forming a pouch.

- Use a fork to seal edges.

- You can either use a frying pan with about ½” of vegetable oil

  or a deep fryer to fry empanadas.

- Fry until Golden Brown and delicious and dough is cooked through.

- Remove, Sprinkle remaining cinnamon sugar on empanadas and allow to cool.

- Serve and enjoy

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