Fried Quince Empanadas
Description
These Fried Quince Empanadas offer a unique twist on traditional Latin American street food, using ripe plantains to create a naturally sweet, chewy dough. The filling features tender quince wedges slow-cooked with rum, orange zest, and spices, then studded with crunchy walnuts. The contrast between the golden, crispy fried exterior and the warm, spiced fruit interior creates a sophisticated dessert or savory-sweet snack. Perfect for festive gatherings, holiday parties, or as an elegant afternoon treat paired with coffee. The flavors of cinnamon, cloves, and dark rum shine through, making each bite complex and satisfying.Ingredients
Directions
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Preheat the oven to 350F (175C).
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Cut a lengthwise slit in each unpeeled plantain and place them on a baking sheet.
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Bake the plantains until the flesh is thoroughly soft and oozing through the slit, about 40-50 minutes.
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Remove from the oven and set aside to cool completely.
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While plantains cool, peel, core, and finely chop 3 of the quinces.
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Peel and core the remaining 2 quinces and cut each into 8 wedges (16 wedges total).
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Place the quince wedges in a bowl of cold water and squeeze in the lemon juice to prevent browning.
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In a small saucepan over moderate heat, melt the butter.
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Add the brown sugar and cook, stirring constantly, until the sugar has completely melted.
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Add the finely chopped quinces, grated ginger, orange zest, cloves, and cinnamon; stir to combine.
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Add 1 cup of water and continue cooking until most of the liquid has evaporated, about 15 minutes.
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Stir in the orange juice and dark rum; cook until almost all liquid is gone, about 5 minutes.
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Drain the quince wedges and add them to the saucepan with the sauce.
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Reduce heat, cover, and simmer until the wedges are just tender, about 8 minutes.
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Remove from heat, stir in the chopped walnuts, and let the filling cool completely.
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To make the dough, peel the cooled plantains, trim off any tough ends, and discard the skin.
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Combine the peeled plantains and salt in a food processor with a paddle attachment.
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Pulse until a smooth, uniform puree is formed.
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Wrap the plantain dough tightly in plastic wrap and refrigerate for at least 2 hours to firm up.
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To assemble, take 2 tablespoons of the chilled dough and roll it between your palms to form a smooth ball.
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Line the bottom of a tortilla press with a small plastic bag or cut plastic sheeting.
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Place the dough ball in the center of the plastic.
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Cover the dough with another piece of plastic and press down firmly to form a 3 1/2-inch circle.
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Peel the top layer of plastic off the dough circle.
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Place one quince wedge on one half of the dough circle and top it with 1 teaspoon of the quince-walnut sauce.
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Fold the dough over to enclose the filling and press the edges firmly to seal.
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Place the assembled empanadas on a platter and refrigerate for at least 30 minutes to firm up before frying.
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Heat vegetable oil in a deep pot or fryer to 375F (190C).
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Gently lower the empanadas into the hot oil in batches, ensuring they do not crowd the pan.
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Fry until golden brown and crispy, about 6 minutes, turning once halfway through.
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Remove empanadas with a slotted spoon and drain on paper towels.
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Sprinkle generously with powdered sugar and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 91.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 24.0g8%
- Dietary Fiber 1.7g7%
- Sugars 11.2g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The quince filling can be made up to one day in advance. Store it covered in the refrigerator before assembling the empanadas.
Ensure the plantain dough is well-chilled before pressing; this helps it hold its shape and prevents sticking. If the dough is too soft, chill it longer.
When using a tortilla press, plastic bags or cut plastic produce bags work best to prevent the sticky plantain dough from adhering to the metal.
For a vegan variation, substitute the unsalted butter with a neutral-flavored vegan butter or coconut oil.
Monitor the oil temperature closely; if it drops too low, the empanadas will absorb excess oil and become greasy.
Quinces are very hard and astringent when raw but become fragrant and tender when cooked. Ensure they are fully ripe for the best flavor.
