Apple Banoffee Empanadas


Yield: 9 pieces
Prep Time: 20 minutes
Cook Time: 30 minutes
Passive Time: 1 hour


  • 1¼ cups flour
  • ½ cup cold salted butter
  • ½ tablespoon sugar
  • 2-3 tablespoons chilled water (or more)
  • 2 apples
  • 1 tablespoon butter
  • a pinch salt
  • ¼ teaspoon cinnamon powder
  • ¼ cup Sprig Banana and Caramel Banoffee


  • For the empanada dough: take the flour, sugar and cubed cold butter in a grinder/mixer
  • Pulse till you get a sand-like texture and transfer to a bowl
  • Add the chilled water, 1 tablespoon at a time, and knead to form a soft dough
  • Flatten the dough into a disc shape and cover with a cling wrap
  • Refrigerate the dough for at least an hour
  • For the filling: peel, core and chop the apples
  • Heat butter in a pan and tip in the chopped apples and cook on low heat
  • Add the salt and cinnamon powder and mix well
  • When the apples become soft, add the banoffee filling and mix well
  • Continue cooking till there is no more liquid
  • Switch off heat and allow to cool completely
  • Pre-heat oven at 180C
  • Roll out the dough into 1/4″ thickness and cut out 4-1/2″ sized discs
  • Place a tablespoon of apple banoffee filling in the centre of each disc
  • Apply water along the edges of the disc
  • Bring one end over the filling to join the other end, thus forming a half-moon shape
  • Seal the edges and crimp the edges using a fork
  • Transfer the empanadas to a baking tray
  • Brush the top with milk/cream/egg wash
  • Bake for 20-25 minutes or till it becomes golden brown in colour
  • Serve warm

Coconut Sugar Mingled with a Quartet of Brown Spices. 175g


Banoffee, 290g


Demerara Sugar Infused with Real Madagascar Vanilla, 175g


Classic Salted Caramel, 290g