Argentinian Inspired: Cranberry Empanadas

These Argentinian‑inspired cranberry empanadas blend the country’s beloved hand‑pie tradition with a bright, modern fruit filling. The flaky, golden pastry wraps around a glossy cranberry centre that’s tart, sweet and beautifully aromatic. Perfect for autumn entertaining, holiday tables or as a playful twist on classic Latin American pastries.

Prep Time: 25 minutes

Cook Time: 20–25 minutes

Total Time: 45–50 minutes

Yield: 12 empanada

Ingredients

Cranberry Filling

• 2 cups fresh or frozen cranberries
• ½ cup sugar
• 1 tbsp honey or maple syrup
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp vanilla
• Pinch of salt

Empanada Dough (or store‑bought discs)

• 2 cups all‑purpose flour
• ½ tsp salt
• ½ cup cold butter, cubed
• 1 egg
• ¼–⅓ cup cold water

To Finish

• 1 egg (for egg wash)
• Sugar for sprinkling

Instructions

1. Make the Cranberry Filling

1. Add cranberries, sugar, honey, lemon juice, zest, vanilla, and salt to a saucepan.
2. Simmer over medium heat for 8–10 minutes until thick, glossy, and jam‑like.
3. Cool completely before assembling.

2. Prepare the Dough

1. Whisk flour and salt.
2. Cut in butter until sandy.
3. Add egg and cold water gradually until a soft dough forms.
4. Chill 20 minutes, then roll out and cut into 5–6 inch circles.

(Or use pre‑made empanada discs.)

3. Assemble

1. Add 1–2 tbsp cranberry filling to each disc.
2. Fold into a half‑moon and crimp edges with a fork.
3. Brush with egg wash and sprinkle lightly with sugar.

4. Bake

1. Bake at 375°F (190°C) for 20–25 minutes until golden brown.
2. Cool slightly before serving.

Beauty Benefits

• Vitamin C from cranberries supports collagen and brightens the complexion.
• Antioxidants help protect skin from environmental stressors.
• Healthy fats from the dough’s butter contribute to skin softness and barrier support.
• Cranberries’ anti‑inflammatory phytonutrients may help reduce redness.

Health Benefits

• Cranberries offer immune‑supporting vitamin C and polyphenols.
• Natural fruit fibre supports digestion.
• Lower‑sugar filling compared to traditional dulce de leche empanadas.
• Lemon adds vitamin C and digestive support.

Substitutions

• Cranberries: Sour cherries, raspberries, or red currants
• Sugar: Coconut sugar or brown sugar for warmth
• Dough: Puff pastry for a flakier, lighter version
• Flavour boosters: Orange zest, cinnamon, or a splash of vanilla

Storage

• Room temperature: 1 day
• Refrigerator: 3–4 days
• Freezer: Up to 2 months (freeze before baking for best texture)
• Reheat: 350°F for 8–10 minutes

History + Cultural Context

Empanadas are a cornerstone of Argentinian cuisine, found in bakeries, street stalls, and home kitchens across the country. Traditionally filled with beef, chicken, or humita (corn), sweet empanadas also have a long history in Latin American pastry culture.

Cranberries introduce a North‑American twist while still respecting the empanada’s heritage: a portable, hand‑held pastry with a bold, flavorful filling. The tartness mirrors Argentinian fruit fillings like quince (membrillo) and sour cherry, making this fusion feel both fresh and culturally aligned.

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?