1 large egg
8 Tbsp ice water
1 Tbsp apple cider vinegar
2 ½ cups all-purpose flour, plus more for rolling
½ tsp salt
¼ tsp ground cloves
⅛ tsp ground nutmeg
½ cup unsalted butter, chilled, cut into small cubes
1 Tbsp milk, for brushing
1 wheel brie, chilled, cut into thin strips
1 cup fresh or frozen (do not defrost) cranberries
2 Tbsp honey, plus more for serving
1. In a small bowl, beat egg with 4 Tbsp water and vinegar.
2. In a food processor or in a large bowl, combine flour, salt, cloves and nutmeg. Pulse or cut in butter until a fine meal forms.
3. Using the food processor, add egg mixture to flour mixture until a shaggy but manageable dough has formed. Add additional water if mixture looks too dry.
4. Transfer dough onto counter and knead until it all comes together. Flatten into a disk, wrap in plastic and chill for 30 minutes to 1 hour or until firm.
5. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 3- to 4-inch cookie cutter or rim of a glass, cut rounds. Roll scraps and cut additional rounds. Arrange rounds evenly onto two large baking sheets.
1. In the centre of each dough circle, add a slice of brie, a few cranberries, and drizzle of honey. Do not overstuff. Repeat with remaining circles.
2. Brush the top half of the dough circle with milk. Fold circles in half and crimp to seal with a fork. Chill for 30 minutes.
3. Preheat oven to 400ºF.
4. Brush chilled empanadas with milk. Bake for 10 minutes until dough has puffed and is beginning to brown around the edges.
5. Transfer empanadas to a serving plates, slice in half (optional) and drizzle with additional honey. Serve warm or room temperature.
Source and Credits
Recipe courtesy of Allison Day