Apple and Green Chile Empanadas

Don’t let a Spanish word intimidate you–“empanada” is just the word for “turnover.”   There are several steps to this recipe, but they are SO good and very unusual.  These empanadas will be the talk of your brunch or party.  This is another great recipe from New Mexico Magazine.

I can hardly wait to try the Red Chile and Goat Cheese Brownies!

Apple and Green Chile Empanadas

New Mexico Magazine, December 2010

Makes 12-16 empanadas

Cream Cheese Dough

1 c. butter, softened
6 oz. cream cheese, softened
1/8 tsp. salt
2 c. all-purpose flour

Cream butter and cream cheese until fluffy; add salt.  Combine flour with butter-and-cheese mixture until just blended together.  (Do not overwork dough.)  Form dough into a circle, wrap in plastic wrap, and chill at least 1 hour.

Apple and green chile filling

3 medium-size apples
1/2 c. sugar
1/2 c. water
1/3 c. honey
1/2 tsp. ground cinnamon
1/2 c. pecans, lightly toasted and chopped
1 1/2 c. green chile, peeled, seeded, drained, diced (add more green chile to taste) (if you need to use canned green chile, this is about 3 4-ounce cans)

Peel, core and dice apples on small pieces.  Place in saucepan, add sugar and water.  Cook over medium heat until water has evaporated and apples are cooked but still hold their shape.  Add honey and cinnamon, and cook until mixture has thickened (it should be sticky and hold together).  Stir in pecans and well-drained New Mexico green chile.  Place in bowl, cover, and chill.

To prepare empanadas:

1 egg
2 tsp. water
Cream Cheese Dough
Apple and green chile filling
2 oz. Cheddar cheese
turbinado (crystalline) sugar

Preheat oven to 375 degrees.  Line sheet trays with parchment paper.  Beat egg with water.

Divide dough into two equal pieces.  On lightly floured surface, roll one piece of dough into circle or rectangle 1/4 inch thick.  Cut in circles, using floured, 4-inch diameter round cookie cutter.  Gently remove excess dough.

Fill each circle with large teaspoon of filling and sprinkle with grated cheese.  Brush edge of dough with egg wash.  Gently fold circle in half, making sure filling is completely covered.  Place on parchment-lined sheet tray, brush with egg wash, sprinkle with turbinado sugar.  Bake 15-20 minutes.

Cool 10 minutes and serve warm.  If not serving immediately, cool to room temperature and store in sealed container.

I’m having fun–come on along!


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Albuquerque, NM   87104



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