Spiced Apple & Pecan Empanadas (Edit recipe)

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In traditional Mexican baking, empanadas are a comforting, handheld pastry filled with seasonal fruits. This version adapts the classic treat to be entirely gluten-free and dairy-free while staying true to authentic techniques.Using Primal Palate's Gluten-Free Flour Blend and Apple Pie Spice, the pastry achieves a tender, golden crumb. Inside, tart Granny Smith apples are simmered with maple syrup and combined with Lark Ellen Farm Organic Sprouted Pecans for a rich, buttery crunch. These are perfect for pairing with a hot cup of coffee on a crisp afternoon.

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PREP TIME

1 hour and 30 minutes

COOK TIME

18 minutes

INGREDIENTS

20

Serves: 12

Ingredients

Pastry Dough

3 cups Gluten-Free All-Purpose Flour - Primal Palate
2 tsp Baking Powder
0.5 tsp Kosher Salt
5 Tbsp Coconut Sugar, or 4 tbsp cane sugar
0.666 cup Coconut Oil, unrefined, thoroughly chilled and solid (cut into cubes)
1 Tbsp Pure Maple Syrup
2 whole Eggs
0.5 cup Almond Milk, or coconut milk or regular milk

Filling

3 whole Apple, Granny Smith, peeled, cored, and finely diced (about 3 cups diced)
2 Tbsp Coconut Oil
0.333 cup Pure Maple Syrup
1.5 tsp Apple Pie Spice - Primal Palate
0.25 tsp Kosher Salt
0.666 cup Organic Sprouted Pecans - Lark Ellen Farm, or walnuts, finely chopped
1 Tbsp Arrowroot Powder
1 Tbsp Water

For Finishing

1 whole Egg, beaten

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
Cut in the chilled, cubed solid coconut oil using a pastry cutter, a fork, or your hands until the mixture resembles coarse cornmeal.
In a separate bowl, whisk together the 2 eggs, milk, and maple syrup.
Pour the wet mixture into the flour and mix gently until a cohesive dough forms.
Using your hands, form into a ball, cover tightly, and refrigerate for at least 1 hour (or overnight).
Tip: If chilled overnight, let it sit on the counter for 20-30 minutes, then divide into 12 portions and keep them in the fridge, pulling out just 2-3 at a time so the coconut oil doesn't get too soft.
Melt 2 tablespoons of coconut oil in a skillet over medium heat.
Add the diced apples and sauté for 4–5 minutes.
Stir in the maple syrup, apple pie spice, and salt.
Simmer for another 3–4 minutes until tender-crisp.
Fold in the chopped pecans
Mix the arrowroot starch with 1 tablespoon cold water to create a slurry.
Pour in the slurry, stirring constantly for 1 minute until thickened and glossy.
Remove from heat and let cool completely before assembling.
Preheat your oven to 375°F and line two baking sheets with parchment paper.
Line a tortilla press with two small squares of parchment paper or plastic wrap to prevent sticking.
Press each dough ball into a circle roughly ⅓ to ½ inch thick and about 5 inches wide.
Spoon 1 tablespoon of the cooled apple-pecan filling onto one half, fold over, and use a fork sprayed with cooking spray to seal the edges.
Prick the top of each empanada twice with a fork to vent steam, transfer to the baking sheets, and brush generously with the beaten egg.
Bake at 375°F for 16-18 minutes until evenly golden.
Cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

If you do not have a tortilla press, you can roll out the dough with a rolling pin on a floured surface. Chilled coconut oil in the dough may be substituted with chilled butter.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	386
Fat:	24 g
Carbohydrates:	37 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	103 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.