Peach Empanadas Recipe

peach empanadas recipe
This recipe pairs a simple but rich pastry dough with the natural sweetness of peaches. Feel free to try other fruits, such as apples and pears.


Total time:  36 M  40 S

Servings:  12

Calories:  230


  • 1 tsp. ground cinnamon
  • 1/4 cup granulated sugar
  • 3 peaches peeled and quartered
  • 1 3/4 cups all-purpose flour divided
  • 1/8 tsp. salt
  • 5 oz. cream cheese
  • 12 tbsp. butter at room temperature
  • 1 egg white optional

Nutritional Information

  • Serving Size: 1 empanada
  • Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 44mg
  • Sodium: 144mg
  • Carbohydrates: 21g
  • Fiber: 1g
  • Sugar: 8g
  • Protein: 3g


  1. Preheat oven to 325°F.
  2. Add butter and cream cheese to WildSide+ jar. Secure lid and press "Pulse" 6–8 times or until butter and cream cheese are blended and creamy.
  3. Add salt and 1 cup flour. Secure lid and pulse 6–8 times. Use spatula to scrape sides of jar.
  4. Add ½ cup flour, secure lid, and pulse 6–8 times. Use spatula to scrape sides of jar.
  5. Add remaining flour, secure lid, and pulse 10–12 times or until all flour is incorporated.
  6. Press dough together to form ball. Wrap in plastic wrap, and refrigerate for at least 2 hours.
  7. Divide dough into 12 balls, and roll out each into a disk. 
  8. Add peaches, sugar, and cinnamon to clean WildSide+ jar. Secure lid and pulse 3–4 times or until peaches are roughly chopped.
  9. Add peach mixture to medium saucepan, and bring to boil. Simmer 10–15 minutes or until mixture thickens. 
  10. Add 2 tablespoons peaches to half of each disk of dough. Fold other half of disk over covered half, and pinch edges to seal. 
  11. For a glossy finish, brush tops of empanadas with egg whites. Bake for 15–20 minutes.  

Note: Unbaked dough can be wrapped and frozen for later use. 


  • Hilda Magaly Dietsch

    Will try this!

  • April

    I just made these, they were yummy! I have never attempted empanadas before. Thanks for the recipe

  • Ulo

    I just made these. First, I used salted butter and these were too salty. And I used almond flour instead of regular, and it was very much too oily to solidify up even after refrigerating the dough about 24 hours. Maybe if I’d used coconut flour it would have worked better. They were still too tender after baking about 25 mins. But we called these "ooglies" and added whipped cream to dilute the salt a bit. So much for my low carb attempt.

  • Annymouse

    Sounds yummy! I’ll try this, but using gluten-free flour. Thanks!

  • Ethrandil

    How does this taste fried instead of baked?

Leave a comment

Please note, comments must be approved before they are published