How to Make Chilean Pear Empanadas

Step 1 : In a large bowl, sift the flour, add the sugar and margarine, and knead until all ingredients are well combined. Let the dough rest in a large, uncovered bowl.

Step 2 : Remove the pear skins and cut them into small cubes.

Step 3 : Place them in a large pot with brown sugar, cinnamon, and un salted margarine. Cover and cook, stirring occasionally with a wooden spoon over medium heat until the fruit begins to release its juice or until the pear becomes shiny and fully cooked.

Step 4 : Dissolve the cornstarch in 1/4 cup of water and add the pear mixture, stirring gently and constantly until it thickens. Let cool to room temperature.

Step 5 : Roll out the dough with a rolling pin on a floured surface and cut out circles using a plate or empanada mold.

Step 6 : Using a soup spoon, fill the cut-out dough circles with the pear mixture, fold and seal with your fingers, then flatten with a fork in a fan shape.

Step 7 : To prevent the empanadas from opening while cooking, prick them with a fork.

Step 8 : Preheat the oven to 200°C (392°F) and bake the empanadas on a tray for about 20 minutes or until they are golden brown.

Step 9 : Remove from the oven.

Step 10 : If you love very sweet desserts, you can sprinkle them with sugar and/or ground cinnamon while still hot.