👨‍🍳 조리법

1. 1

   Prepare the sweet pastry dough: In a large bowl, combine the sifted flour and sugar. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. Gradually add cold water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

   ⏱️ 20 minutes
2. 2

   Roll and cut the dough: Lightly flour a clean surface. Divide the chilled dough into 12 equal portions. Roll out each portion into a circle approximately 5-6 inches (12-15 cm) in diameter and about 1/8 inch (3mm) thick. You can use a small bowl or a cookie cutter for this. Place the circles on a parchment-lined baking sheet.

   ⏱️ 15 minutes
3. 3

   Fill and seal the empanadas: Place about 2 tablespoons of arequipe in the center of each dough circle, leaving a small border. Moisten the edges of the dough with a little water. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or by folding and pleating the edges to ensure the filling stays inside during cooking.

   ⏱️ 15 minutes
4. 4

   Bake the empanadas: Preheat your oven to 375°F (190°C). If desired, whisk together the egg yolk and 1 tablespoon of water to make an egg wash. Brush the tops of the empanadas with the egg wash for a golden sheen. Place the empanadas on a parchment-lined baking sheet. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.

   ⏱️ 20-25 minutes
5. 5

   Cool and serve: Remove the empanadas from the oven and let them cool on a wire rack for at least 10 minutes before serving. They are best served warm.

   ⏱️ 10 minutes